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

dc.contributor.author	Blanco Gomis, Domingo
dc.contributor.author	Mangas Alonso, Juan José
dc.contributor.author	Junco Corujedo, Sara
dc.contributor.author	Gutiérrez Álvarez, María Dolores
dc.date.accessioned	2013-01-30T09:55:45Z
dc.date.available	2013-01-30T09:55:45Z
dc.date.issued	2009
dc.identifier.citation	Food Chemistry, 115(1), p. 375-379 (2009); doi:10.1016/j.foodchem.2008.11.102	spa
dc.identifier.issn	0308-8146
dc.identifier.uri	http://hdl.handle.net/10651/5816
dc.format.extent	p. 375-379	spa
dc.language.iso	eng
dc.relation.ispartof	Food Chemistry	spa
dc.rights	(c) Food Chemistry
dc.source	SCOPUS	spa
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-60749134663&partnerID=40
dc.title	Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics	spa
dc.type	journal article
dc.identifier.local	20090473	spa
dc.identifier.doi	10.1016/j.foodchem.2008.11.102
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.foodchem.2008.11.102	spa

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