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Food Chemistry, Vol. 70, Iss. 3, 2000-08 ,pp. : 309-317

Elsevier

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Plasma amino acid response after ingestion of different whey protein fractions

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Evaluation of the formation of volatiles and sensory characteristics in the industrial production of white wines using different commercial strains of the genus Saccharomyces

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Effect of the addition of bentonite to the tirage solution on the nitrogen composition and sensory quality of sparkling wines.

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Quality of base and sparkling wines as influenced by the type of fining agent added pre-fermentation

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