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Characterization of foaming proteins in a Champagne wine

Florence Brissonnet 1 Alain Maujean 1
1 Laboratoire d'Oenologie
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https://hal-agroparistech.archives-ouvertes.fr/hal-03089181
Contributor : Florence Dubois-Brissonnet <>
Submitted on : Monday, December 28, 2020 - 9:35:29 AM
Last modification on : Monday, May 17, 2021 - 2:52:24 PM

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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⟩

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