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	1.	Sweet-like off-flavor in Aglianico del Vulture wine: ethyl phenylacetate as the mainly involved compound. [electronic resource] by Tat, Lara Comuzzo, Piergiorgio Battistutta, Franco Zironi, Roberto Producer: 20070813 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures. [electronic resource] by Brotto, Laura Battistutta, Franco Tat, Lara Comuzzo, Piergiorgio Zironi, Roberto Producer: 20100715 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Interactions between yeast autolysates and volatile compounds in wine and model solution. [electronic resource] by Comuzzo, Piergiorgio Tat, Lara Fenzi, Dennis Brotto, Laura Battistutta, Franco Zironi, Roberto Producer: 20130104 In: Food chemistry vol. 127 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: a comparison with sulfur dioxide, ascorbic acid and glutathione. [electronic resource] by Comuzzo, Piergiorgio Toniolo, Rosanna Battistutta, Franco Lizee, Marion Svigelj, Rossella Zironi, Roberto Producer: 20171218 In: Journal of the science of food and agriculture vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Effect of different lysis treatments on the characteristics of yeast derivatives for winemaking. [electronic resource] by Comuzzo, Piergiorgio Tat, Lara Liessi, Anna Brotto, Laura Battistutta, Franco Zironi, Roberto Producer: 20120831 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Antioxidant properties of different products and additives in white wine. [electronic resource] by Comuzzo, Piergiorgio Battistutta, Franco Vendrame, Marco Páez, Mariana Silvina Luisi, Graziano Zironi, Roberto Producer: 20151221 In: Food chemistry vol. 168 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)