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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