Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/30455| Title: | Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rose Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease | Authors: | Martina Cerreti Marcello Fidaleo Ilaria Benucci Katia Liburdi Pasquale Tamborra Moresi, Mauro |
Journal: | JOURNAL OF FOOD SCIENCE | Issue Date: | 2016 | URI: | http://hdl.handle.net/2067/30455 | DOI: | 10.1111/1750-3841.13344 |
| Appears in Collections: | A1. Articolo in rivista |
Show full item record
SCOPUSTM
Citations
10
17
Last Week
0
0
Last month
0
0
checked on Dec 1, 2023
Page view(s)
41
Last Week
0
0
Last month
1
1
checked on Dec 2, 2023
Google ScholarTM
Check
Altmetric
All documents in the "Unitus Open Access" community are published as open access.
All documents in the community "Prodotti della Ricerca" are restricted access unless otherwise indicated for specific documents