Literature DB >> 12506428

The science of bubbly. Scientists study the nose-tickling effervescence of champagne--an alluring and unmistakable aspect of its appeal.

Gérard Liger-Belair1.   

Abstract

Year:  2003        PMID： 12506428

Source DB:  PubMed          Journal:  Sci Am        ISSN： 0036-8733            Impact factor:   2.142


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  1 in total

1.  Unraveling different chemical fingerprints between a champagne wine and its aerosols.

Authors:  Gérard Liger-Belair; Clara Cilindre; Régis D Gougeon; Marianna Lucio; Istvan Gebefügi; Philippe Jeandet; Philippe Schmitt-Kopplin
Journal:  Proc Natl Acad Sci U S A       Date:  2009-09-28       Impact factor: 11.205
  1 in total

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