Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/31267| Title: | Chitosan/clay nanocomposite films as supports for enzyme immobilization: An innovative green approach for winemaking applications. | Authors: | Benucci, I. Liburdi, K. Cacciotti, I. Lombardelli, C. Zappino, M. Nanni, F. Esti, Marco |
Journal: | FOOD HYDROCOLLOIDS | Issue Date: | 2018 | URI: | http://hdl.handle.net/2067/31267 | ISSN: | 0268-005X | DOI: | 10.1016/j.foodhyd.2017.08.005 | Rights: | Attribution-NonCommercial-NoDerivatives 4.0 International |
| Appears in Collections: | A1. Articolo in rivista |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Chitosan clay nanocomposite films as supports for enzyme immobilization. An innovative green approach for winemaking applications.pdf | 2.23 MB | Adobe PDF | View/Open | |
| Chitosan clay nanocomposite films as supports for enzyme_green access.pdf | file per VQR | 1.2 MB | Adobe PDF | View/Open |
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