Cider Proteins and Foam Characteristics: A Contribution to Their Characterization-Reference-Cited by-同舟云学术

Cider Proteins and Foam Characteristics: A Contribution to Their Characterization

Published:2007-03-01 Issue:7 Volume:55 Page:2526-2531
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Blanco-Gomis Domingo¹,Mangas-Alonso Juan J.¹,Junco-Corujedo Sara¹,Gutiérrez-Álvarez M. Dolores¹

Affiliation:

1. Departamento de Química Física y Analítica, Facultad de Química, Universidad de Oviedo, Julián Clavería 8, E-33006 Oviedo, Asturias, Spain, and Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Carretera Oviedo s/n, Apartado 13, E-33300 Villaviciosa, Asturias, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062891l

Reference17 articles.

1. Influence of Fatty Acids on Foaming Properties of Cider

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