Role of major wine constituents in the foam properties of white and rosé sparkling wines

Autor: Martínez Lapuente, Leticia Guadalupe Mínguez, ZenaidaAyestarán Iturbe, Belén; Pérez Magariño, Silvia; 

Tipo de documento: Artículo de revista

Revista: Food Chemistry. ISSN: 0308-8146. Año: 2015. Número: 174. Páginas: 330-338.

Texto completo open access 

JCR (datos correspondientes al año 2014):
Edición:
Science  Área: CHEMISTRY, APPLIED  Quartil: Q1  Lugar área: 08/70  F. impacto: 3,391 
Edición:
Science  Área: FOOD SCIENCE & TECHNOLOGY  Quartil: Q1  Lugar área: 08/70  F. impacto: 3,391 
Edición:
Science  Área: NUTRITION & DIETETICS  Quartil: Q1  Lugar área: 08/70  F. impacto: 3,391 

SCIMAGO (datos correspondientes al año 2014):
SJR:
1,42  SNIP: 1,93 

CIRC: GRUPO A - EXCELENCIA

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