Characterization of foaming proteins in a Champagne wine

Florence Brissonnet; Alain Maujean

Journal Articles American Journal of Enology and Viticulture Year : 1993

Characterization of foaming proteins in a Champagne wine

(1) , (1)

1

Florence Brissonnet

Function : Author
PersonId : 740457
IdHAL : dubois-brissonnet
ORCID : 0000-0003-2998-7518
IdRef : 169814289

Laboratoire d'Oenologie

CV

Alain Maujean

Function : Author

Laboratoire d'Oenologie

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Life Sciences [q-bio] Food engineering Life Sciences [q-bio] Biochemistry, Molecular Biology

Florence DUBOIS-BRISSONNET : Connect in order to contact the contributor

https://hal-agroparistech.archives-ouvertes.fr/hal-03089181

Submitted on : Monday, December 28, 2020-9:35:29 AM

Last modification on : Tuesday, December 20, 2022-3:11:43 AM

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hal-03089181 , version 1 (28-12-2020)

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HAL Id : hal-03089181 , version 1

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Florence Brissonnet, Alain Maujean. Characterization of foaming proteins in a Champagne wine. American Journal of Enology and Viticulture, 1993, 44 (3), pp.297-301. ⟨hal-03089181⟩

Characterization of foaming proteins in a Champagne wine

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