Nieto-Rojo, Rodrigo <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1944-0057 
<br/><br/><label>Standard No.: </label>10.1080/19440049.2015.1094831  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Diethyl Pyrocarbonate--analogs & derivatives<br/>Food Preservation--methods<br/>Food Preservatives--chemistry<br/>Humans<br/>Muramidase--chemistry<br/>Odorants--analysis<br/>Sulfur Dioxide--chemistry<br/>Volatile Organic Compounds--chemistry<br/>Wine--analysis