Antioxidant Properties of Sparkling Wines Produced with β-Glucanases and Commercial Yeast Preparations
Article first published online: 17 AUG 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 9, pages C1005–C1010, September 2012
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
- Issue published online: 7 SEP 2012
- Article first published online: 17 AUG 2012
- MS 20120470 Submitted 3/27/2012, Accepted 6/11/2012.
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