Author:
Liger-Belair Gérard,Bourget Marielle,Pron Hervé,Polidori Guillaume,Cilindre Clara
Publisher
Public Library of Science (PLoS)
Reference42 articles.
1. Nucleation, rise and bursting of a Champagne bubble (Translated from French).;G Liger-Belair;Ann Phys,2006
2. Recent advances in the science of champagne bubbles.;G Liger-Belair;Chem Soc Rev,2008
3. Le Champagne: de la tradition à la science;B Duteurtre,2010
4. Modeling the kinetics of bubble nucleation in champagne and carbonated beverages.;G Liger-Belair;J Phys Chem B,2006
5. Visualization of mixing flow phenomena in champagne glasses under various glass-shape and engravement conditions.;G Liger-Belair;J Agric Food Chem,2007
Cited by
33 articles.
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