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

Autores

   Ancín-Azpilicueta, C.; Jiménez-Moreno, N.; Moler, J.A.; Nieto-Rojo, R.; Urmeneta, H.

Revista

   Food Additives & Contaminants: Part A
   Volumen 33
   Número 10
   Páginas 1518 a 1526
   Año 2016

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