Effect of grape pectic enzyme treatment on foaming properties of white musts and wines

Author: Lao C.   Santamaria A.   Lopez-Tamames E.   Bujan J.   Buxaderas S.   De la Torre-Boronat M.C.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.65, Iss.2, 1999-05, pp. : 169-173

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Abstract