Carbon Dioxide in Bottled Carbonated Waters and Subsequent Bubble Nucleation under Standard Tasting Condition-Reference-Cited by-同舟云学术

Carbon Dioxide in Bottled Carbonated Waters and Subsequent Bubble Nucleation under Standard Tasting Condition

Published:2019-03-29 Issue:16 Volume:67 Page:4560-4567
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liger-Belair Gérard¹^ORCID

Affiliation:

1. Equipe Effervescence, Champagne et Applications (GSMA), UMR CNRS 7331, Université de Reims Champagne-Ardenne, BP 1039, 51687 Reims Cedex 2, France

Funder

Centre National de la Recherche Scientifique

Association Recherche Oenologie Champagne Universit?

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00155

Reference44 articles.

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2. The shifting beverage landscape

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4. Helping to authenticate sparkling drinks with 13C/12C of CO2 by gas chromatography-isotope ratio mass spectrometry

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