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

Authors

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

Journal

   Food Additives & Contaminants: Part A
   Volume 33
   Issue 10
   Pages 1518 to 1526
   Year 2016

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BIbTex format
@article{
title={Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines },
author={Ancín-Azpilicueta, C. and Jiménez-Moreno, N. and Moler, J.A. and Nieto-Rojo, R. and Urmeneta, H.},
journal={Food Additives & Contaminants: Part A},
year={2016},
volume={33},
number={10},
pages={1518-1526},
doi={},
}
RIS format (for Reference Manager, ProCite, EndNote)
TY - JOUR
T1 - Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines
AU - Ancín-Azpilicueta, C.
AU - Jiménez-Moreno, N.
AU - Moler, J.A.
AU - Nieto-Rojo, R.
AU - Urmeneta, H.
TI - Food Additives & Contaminants: Part A
PY - 2016
VL - 33
M1 - 10
SP - 1518-1526
DO -
ER -
RefWorks format
RT Journal Article
T1 Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines
A1 Ancín-Azpilicueta, C.
A1 Jiménez-Moreno, N.
A1 Moler, J.A.
A1 Nieto-Rojo, R.
A1 Urmeneta, H.
JF Food Additives & Contaminants: Part A
YR 2016
VO 33
IS 10
SP 1518-1526
DO

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