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

Food Chemistry

Volumn 115, Issue 1, 2009, Pages 375-379

  Blanco Gomis, Domingo ^a   Mangas Alonso, Juan J ^b   Junco Corujedo, Sara ^a   Gutiérrez Álvarez, Ma Dolores ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

^b Área de Sistemas de Producción Animal   (Spain)

Author keywords

Capillary electrophoresis; Chemometrics; Foam properties; Proteins; Sparkling cider; Yeast strain

Indexed keywords

EID: 60749134663     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.102     Document Type: Article

References (20)

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