Cite
MLA Citation
Rafael Apolinar-Valiente et al.. “Improvement of the foamability of sparkling base wines by the addition of Acacia gums.” Food chemistry, vol. 313, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100099163943.0x00003b
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Rafael Apolinar-Valiente et al.. “Improvement of the foamability of sparkling base wines by the addition of Acacia gums.” Food chemistry, vol. 313, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100099163943.0x00003b