T Salmon

Publications (1)

Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?

Food chemistry
Avec: Rafael Apolinar-Valiente , Thomas Salmon , Pascale Williams , Michaël Nigen , Christian Sanchez , Thierry Doco , Richard Marchal

Réseau de co-auteurs

Rafael Apolinar-Valiente 1 collaboration
Thomas Salmon 1 collaboration
Pascale Williams 1 collaboration
Michaël Nigen 1 collaboration
Christian Sanchez 1 collaboration
Thierry Doco 1 collaboration
Richard Marchal 1 collaboration