Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/30454
Title: 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
Authors: Cerreti
Moresi
Cerreti, M.
Fidaleo, Marcello 
Benucci, I.
Liburdi, Katia 
Tamborra, P.
Moresi, M.
M.
Benucci
I.
Liburdi
K.
Tamborra
P.
Journal: JOURNAL OF FOOD SCIENCE 
Issue Date: 2016
URI: http://hdl.handle.net/2067/30454
DOI: 10.1111/1750-3841.13344
Appears in Collections:A1. Articolo in rivista

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