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Evaluating the influence of simultaneous inoculation of SiO..:
Rodríguez-Nogales, José Manuel
;
Simó, Guillermo
;
Pérez-Magariño, Silvia
...
Food Chemistry. 327 (2020) - p. 126920 , 2020
Link:
https://doi.org/10.1016/j.foodchem.2020.126920
RT Journal T1
Evaluating the influence of simultaneous inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.126920&Exemplar=1&LAN=DE A1 Rodríguez-Nogales, José Manuel A1 Simó, Guillermo A1 Pérez-Magariño, Silvia A1 Cano-Mozo, Estela A1 Fernández-Fernández, Encarnación A1 Ruipérez, Violeta A1 Vila-Crespo, Josefina PB Elsevier BV YR 2020 SN 0308-8146 JF Food Chemistry VO 327 SP 126920 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.126920 DO https://doi.org/10.1016/j.foodchem.2020.126920 SF ELIB - SuUB Bremen
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