Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration.
Nieto-Rojo, Rodrigo
Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration. [electronic resource] - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment 2015 - 1965-75 p. digital
Publication Type: Journal Article
1944-0057
10.1080/19440049.2015.1094831 doi
Diethyl Pyrocarbonate--analogs & derivatives
Food Preservation--methods
Food Preservatives--chemistry
Humans
Muramidase--chemistry
Odorants--analysis
Sulfur Dioxide--chemistry
Volatile Organic Compounds--chemistry
Wine--analysis
Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration. [electronic resource] - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment 2015 - 1965-75 p. digital
Publication Type: Journal Article
1944-0057
10.1080/19440049.2015.1094831 doi
Diethyl Pyrocarbonate--analogs & derivatives
Food Preservation--methods
Food Preservatives--chemistry
Humans
Muramidase--chemistry
Odorants--analysis
Sulfur Dioxide--chemistry
Volatile Organic Compounds--chemistry
Wine--analysis