Authors: SENEE J VIAUX L ROBILLARD B DUTEURTRE B VIGNESADLER M

Citation: J. Senee et al., THE ENDOGENOUS PARTICLES OF A SPARKLING WINE AND THEIR INFLUENCE ON THE FOAMING BEHAVIOR, Food hydrocolloids, 12(2), 1998, pp. 217-226

Authors: MALVY J ROBILLARD B DUTEURTRE B

Citation: J. Malvy et al., INFLUENCE OF PROTEINS ON THE FOAM BEHAVIO R OF CHAMPAGNE WINES, Sciences des aliments, 14(1), 1994, pp. 87-98

Authors: DUSSAUD A ROBILLARD B CARLES B DUTEURTRE B VIGNESADLER M

Citation: A. Dussaud et al., EXOGENOUS LIPIDS AND ETHANOL INFLUENCES ON THE FOAM BEHAVIOR OF SPARKLING BASE WINES, Journal of food science, 59(1), 1994, pp. 148

Authors: VIAUX L MORARD C ROBILLARD B DUTEURTRE B

Citation: L. Viaux et al., THE IMPACT OF BASE WINE FILTRATION ON CHAMPAGNE FOAM BEHAVIOR, American journal of enology and viticulture, 45(4), 1994, pp. 407-409

Authors: ROBILLARD B DELPUECH E VIAUX L MALVY J VIGNESADLER M DUTEURTRE B

Citation: B. Robillard et al., IMPROVEMENTS OF METHODS FOR SPARKLING BASE WINE FOAM MEASUREMENTS ANDEFFECT OF WINE FILTRATION ON FOAM BEHAVIOR, American journal of enology and viticulture, 44(4), 1993, pp. 387-392