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|Title:||Chitosan beads from microbial and animal sources as enzyme supports for wine application||Authors:||Benucci, I.
|Journal:||FOOD HYDROCOLLOIDS||Issue Date:||2016||URI:||http://hdl.handle.net/2067/31266||DOI:||10.1016/j.foodhyd.2016.05.016|
|Appears in Collections:||A1. Articolo in rivista|
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