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

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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

DOI Full Paper Access

13

Citations

21

References

2008

Year

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

Food ChemistryBiomanufacturingFood FermentationPolypeptide ContentBiochemical EngineeringFood EngineeringFoam CharacteristicsYeast TypeFoamHealth Sciences

References

	Year	Citations

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