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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/30455
DC FieldValueLanguage
dc.contributor.authorMartina Cerretien
dc.contributor.authorMarcello Fidaleoen
dc.contributor.authorIlaria Benuccien
dc.contributor.authorKatia Liburdien
dc.contributor.authorPasquale Tamborraen
dc.contributor.authorMoresi, Mauroen
dc.date.accessioned2020-10-20T22:45:06Z-
dc.date.available2020-10-20T22:45:06Z-
dc.date.issued2016en
dc.identifier.urihttp://hdl.handle.net/2067/30455-
dc.titleAssessing the Potential Content of Ethyl Carbamate in White, Red, and Rose 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.relation.issn221147en
dc.relation.journalJOURNAL OF FOOD SCIENCEen
dc.relation.conferencenameJOURNAL OF FOOD SCIENCEen
dc.relation.volume81en
dc.relation.issue81en
dc.type.miur262en
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairetypearticle-
crisitem.journal.journalissn1750-3841-
crisitem.journal.anceE240821-
Appears in Collections:A1. Articolo in rivista
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