Repositorio Institucional de la Universidad de Oviedo

Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics

Author:

Blanco Gomis, Domingo; Mangas Alonso, Juan José; Junco Corujedo, Sara; Gutiérrez Álvarez, María Dolores

Publication date:

2009

Publisher version:

http://dx.doi.org/10.1016/j.foodchem.2008.11.102

Citación:

Food Chemistry, 115(1), p. 375-379 (2009); doi:10.1016/j.foodchem.2008.11.102

Descripción física:

p. 375-379

URI:

http://hdl.handle.net/10651/5816

ISSN:

0308-8146

Identificador local:

20090473

DOI:

10.1016/j.foodchem.2008.11.102