Antioxidant Properties of Sparkling Wines Produced with β-Glucanases and Commercial Yeast Preparations

  1. Rodriguez-Nogales, J.M.
  2. Fernández-Fernández, E.
  3. Gómez, M.
  4. Vila-Crespo, J.
Revista:
Journal of Food Science

ISSN: 0022-1147,  1750-3841

Any de publicació: 2012

Volum: 77

Número: 9

Tipus: Article

DOI: 10.1111/J.1750-3841.2012.02857.X GOOGLE SCHOLAR