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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)
Cerreti, Martina
Maresca, Diamante
Mauriello, Gianluigi
Esti, Marco  
Date Issued
2019
Type
article
Volume
300
DOI
10.1016/j.foodchem.2019.125174
ISSN
1873-7072
Journal
FOOD CHEMISTRY  
Handle
http://hdl.handle.net/2067/45623
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