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  5. Immobilized lysozyme for the continuous lysis of lactic bacteria in wine

Immobilized lysozyme for the continuous lysis of lactic bacteria in wine

Author(s)
Cappannella, E.
Benucci, I.
Lombardelli, C.
Liburdi, Katia  
Bavaro, T.
more
Date Issued
2016
Type
article
Volume
210
Issue
210
Start Page
49
End Page
55
DOI
10.1016/j.foodchem.2016.04.089
ISSN
3088146
18737072
Journal
FOOD CHEMISTRY  
Handle
http://hdl.handle.net/2067/34925
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Conference(s)
FOOD CHEMISTRY

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