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The Physics and Chemistry behind the Bubbling Properties of Champagne and Sparkling Wines: A State-of-the-Art Review

✍ Scribed by Liger-Belair, Gérard

Book ID: 120900160
Publisher: American Chemical Society
Year: 2005
Tongue: English
Weight: 953 KB
Volume: 53
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf048259e

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