The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English sparkling wine. [electronic resource]

By: Contributor(s): Producer: 20180201Description: 1171-1178 p. digitalISSN:
  • 1097-0010
Subject(s): Online resources: In: Journal of the science of food and agriculture vol. 98
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Publication Type: Journal Article

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