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Please use this identifier to cite or link to this item: http://hdl.handle.net/10651/5816

Title: Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics
Author(s): Blanco Gomis, Domingo
Mangas Alonso, Juan José
Junco Corujedo, Sara
Gutiérrez Álvarez, María Dolores
Issue date: 2009
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2008.11.102
Citation: Food Chemistry, 115(1), p. 375-379 (2009); doi:10.1016/j.foodchem.2008.11.102
Format extent: p. 375-379
URI: http://hdl.handle.net/10651/5816
ISSN: 0308-8146
Local identifier: 20090473
Appears in Collections:Artículos

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