Open AccessAmino acids, polysaccharides and oligosaccharides changes during the aging of white and rosé sparkling wines.
Author(s) -
Leticia MartínezLapuente,
Rafael ApolinarValiente,
Zenaida Guadalupe,
Belén Ayestarán,
Silvia PérezMagariño,
Pascale Williams,
Thierry Doco
Publication year - 2017
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - polysaccharide , chemistry , white (mutation) , amino acid , food science , biochemistry , gene
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