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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Foam aptitude of trepat and monastrell red varieties in cava elaboration. 1. Base wine characteristics

T Girbau-Solà1, E López-Tamames, J Buján

  • 1Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, Spain.

Journal of Agricultural and Food Chemistry
|September 19, 2002
PubMed

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