Effects of reduced levels of sulfite in wine production...

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Food Additives & Contaminants Part A 2016 / 09

Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines

Ancín-Azpilicueta, Carmen, Jiménez-Moreno, Nerea, Moler, José Antonio, Nieto-Rojo, Rodrigo, Urmeneta, Henar
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Language:
english
Journal:
Food Additives & Contaminants: Part A
DOI:
10.1080/19440049.2016.1232864
Date:
September, 2016
File:
PDF, 1.18 MB
english, 2016
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