| 000 | 01360 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250517052851.0 | ||
| 264 | 0 | _c20160908 | |
| 008 | 201609s 0 0 eng d | ||
| 022 | _a1944-0057 | ||
| 024 | 7 |
_a10.1080/19440049.2015.1094831 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aNieto-Rojo, Rodrigo | |
| 245 | 0 | 0 |
_aImprovement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration. _h[electronic resource] |
| 260 |
_bFood additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment _c2015 |
||
| 300 |
_a1965-75 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aDiethyl Pyrocarbonate _xanalogs & derivatives |
| 650 | 0 | 4 |
_aFood Preservation _xmethods |
| 650 | 0 | 4 |
_aFood Preservatives _xchemistry |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aMuramidase _xchemistry |
| 650 | 0 | 4 |
_aOdorants _xanalysis |
| 650 | 0 | 4 |
_aSulfur Dioxide _xchemistry |
| 650 | 0 | 4 |
_aVolatile Organic Compounds _xchemistry |
| 650 | 0 | 4 |
_aWine _xanalysis |
| 700 | 1 | _aLuquin, Asuncion | |
| 700 | 1 | _aAncín-Azpilicueta, Carmen | |
| 773 | 0 |
_tFood additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment _gvol. 32 _gno. 12 _gp. 1965-75 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1080/19440049.2015.1094831 _zAvailable from publisher's website |
| 999 |
_c25265583 _d25265583 |
||