Cilindre, C.; Henrion, C.; Coquard, L.; Poty, B.; Barbier, J.-E.; Robillard, B.; Liger-Belair, G.
Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? Molecules 2021, 26, 4434.
https://doi.org/10.3390/molecules26154434
AMA Style
Cilindre C, Henrion C, Coquard L, Poty B, Barbier J-E, Robillard B, Liger-Belair G.
Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? Molecules. 2021; 26(15):4434.
https://doi.org/10.3390/molecules26154434
Chicago/Turabian Style
Cilindre, Clara, Céline Henrion, Laure Coquard, Barbara Poty, Jacques-Emmanuel Barbier, Bertrand Robillard, and Gérard Liger-Belair.
2021. "Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines?" Molecules 26, no. 15: 4434.
https://doi.org/10.3390/molecules26154434
APA Style
Cilindre, C., Henrion, C., Coquard, L., Poty, B., Barbier, J.-E., Robillard, B., & Liger-Belair, G.
(2021). Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? Molecules, 26(15), 4434.
https://doi.org/10.3390/molecules26154434