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  5. Yeast cells in double layer calcium alginate–chitosan microcapsules for sparkling wine production

Yeast cells in double layer calcium alginate–chitosan microcapsules for sparkling wine production

Author(s)
Benucci, Ilaria  
Cerreti, M.
Maresca, D.
Mauriello, G.
Esti, Marco  
Date Issued
2019
Type
article
Volume
300
DOI
10.1016/j.foodchem.2019.125174
ISSN
0308-8146
Journal
FOOD CHEMISTRY  
Handle
http://hdl.handle.net/2067/45624
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