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Antioxidant Properties of Sparkling Wines Produced with β-Glucanases and Commercial Yeast Preparations

  1. J. M. Rodriguez-Nogales,
  2. E. Fernández-Fernández,
  3. M. Gómez,
  4. J. Vila-Crespo

Article first published online: 17 AUG 2012

DOI: 10.1111/j.1750-3841.2012.02857.x

Issue

Journal of Food Science

Journal of Food Science

Volume 77, Issue 9, pages C1005–C1010, September 2012

Additional Information

How to Cite

Rodriguez-Nogales, J. M., Fernández-Fernández, E., Gómez, M. and Vila-Crespo, J. (2012), Antioxidant Properties of Sparkling Wines Produced with β-Glucanases and Commercial Yeast Preparations. Journal of Food Science, 77: C1005–C1010. doi: 10.1111/j.1750-3841.2012.02857.x

Author Information

  1. Authors Rodriguez-Nogales, Fernández-Fernández, and Gómez are with Area of Food Technology, Univ. of Valladolid, Agricultural Engineering College, Av. Madrid 44, 34071 Palencia, Spain. Author Vila-Crespo is with Area of Microbiology, Univ. of Valladolid, Agricultural Engineering College, Av. Madrid 44, 34071 Palencia, Spain. Direct inquiries to author Rodriguez-Nogales (E-mail: rjosem@iaf.uva.es).

Publication History

  1. Issue published online: 7 SEP 2012
  2. Article first published online: 17 AUG 2012
  3. MS 20120470 Submitted 3/27/2012, Accepted 6/11/2012.

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