Sensory and foaming properties of sparkling cider

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 26, 2005, Pages 10051-10056

  Lobo, Anna Picinelli ^a   Tascón, Norman Fernández ^a   Madrera, Roberto Rodríguez ^a   Valles, Belén Suárez ^a  

^a Servicio Regional de Investigación y Desarrollo Agroalimentario de Asturias   (Spain)

Author keywords

Chemical composition; Cider; Foam measurements; Sensory analysis

Indexed keywords

ALCOHOL; CARBON DIOXIDE; CENTRAL DEPRESSANT AGENT;

APPLE; ARTICLE; CHEMISTRY; FERMENTATION; METABOLISM; WINE; YEAST;

CARBON DIOXIDE; CENTRAL NERVOUS SYSTEM DEPRESSANTS; ETHANOL; FERMENTATION; MALUS; WINE; YEASTS;

EID: 30644476123     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0514524     Document Type: Article

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