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.
Zeitschrift:
Journal of Food Science

ISSN: 0022-1147,  1750-3841

Datum der Publikation: 2012

Ausgabe: 77

Nummer: 9

Art: Artikel

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