Assessing the Potential Content of Ethyl Carbamate in White, Red, and Ros Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease
Author(s)
Date Issued
2016
Type
article
Volume
81
Issue
81
Start Page
1603
End Page
1612
ISSN
221147
Journal
Conference(s)
JOURNAL OF FOOD SCIENCE