Cite
HARVARD Citation
Apolinar-Valiente, R. et al. (2020). Improvement of the foamability of sparkling base wines by the addition of Acacia gums. Food chemistry. p. . [Online].
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Apolinar-Valiente, R. et al. (2020). Improvement of the foamability of sparkling base wines by the addition of Acacia gums. Food chemistry. p. . [Online].