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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/30454
DC FieldValueLanguage
dc.contributor.authorCerretien
dc.contributor.authorMoresien
dc.contributor.authorCerreti, M.en
dc.contributor.authorFidaleo, Marcelloen
dc.contributor.authorBenucci, I.en
dc.contributor.authorLiburdi, Katiaen
dc.contributor.authorTamborra, P.en
dc.contributor.authorMoresi, M.en
dc.contributor.authorM.en
dc.contributor.authorBenuccien
dc.contributor.authorI.en
dc.contributor.authorLiburdien
dc.contributor.authorK.en
dc.contributor.authorTamborraen
dc.contributor.authorP.en
dc.date.accessioned2020-10-20T22:45:06Z-
dc.date.available2020-10-20T22:45:06Z-
dc.date.issued2016en
dc.identifier.urihttp://hdl.handle.net/2067/30454-
dc.titleAssessing the Potential Content of Ethyl Carbamate in White, Red, and Ros Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Ureaseen
dc.typearticleen
dc.identifier.doi10.1111/1750-3841.13344en
dc.identifier.scopus2-s2-84977585585en
dc.identifier.isi380154200002en
dc.relation.issn221147en
dc.relation.journalJOURNAL OF FOOD SCIENCEen
dc.relation.firstpage1603en
dc.relation.lastpage1612en
dc.relation.numberofpages10en
dc.relation.conferencenameJOURNAL OF FOOD SCIENCEen
dc.relation.volume81en
dc.relation.issue81en
dc.type.miur262en
item.fulltextNo Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn1750-3841-
crisitem.journal.anceE240821-
Appears in Collections:A1. Articolo in rivista
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