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

Journal Title:
Food chemistry.
Journal Volume/Issue:
2009 July 1, v. 115, no. 1
Main Author:
Blanco-Gomis, Domingo
Other Authors:
Mangas-Alonso, Juan J., Junco-Corujedo, Sara, and Gutiérrez-Álvarez, Ma.Dolores
Format:
Electronic
Language:
English
Subjects:
food analysis
food composition
carbonated beverages
apple cider
yeasts
foams
foaming properties
polypeptides
classification
provenance
product authenticity
View in NAL's Catalog:
IND44173079