Cite
HARVARD Citation
Apolinar-Valiente, R. et al. (2021). Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?. Food chemistry. p. . [Online].
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Apolinar-Valiente, R. et al. (2021). Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?. Food chemistry. p. . [Online].