Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/32734| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Torresi, S. | en |
| dc.contributor.author | Frangipane Mt | en |
| dc.contributor.author | Garzillo Amv | en |
| dc.contributor.author | Massantini, Riccardo | en |
| dc.contributor.author | Contini, M. | en |
| dc.date.accessioned | 2020-10-20T22:49:46Z | - |
| dc.date.available | 2020-10-20T22:49:46Z | - |
| dc.date.issued | 2014 | en |
| dc.identifier.uri | http://hdl.handle.net/2067/32734 | - |
| dc.title | Effects of a -glucanase enzymatic preparation on yeast lysis during aging of traditional sparkling wines | en |
| dc.type | article | en |
| dc.relation.issn | 9639969 | en |
| dc.relation.journal | FOOD RESEARCH INTERNATIONAL | en |
| dc.relation.firstpage | 83 | en |
| dc.relation.lastpage | 92 | en |
| dc.relation.numberofpages | 10 | en |
| dc.relation.conferencename | FOOD RESEARCH INTERNATIONAL | en |
| dc.relation.volume | 55 | en |
| dc.relation.issue | 55 | en |
| dc.type.miur | 262 | en |
| item.fulltext | No Fulltext | - |
| item.openairetype | article | - |
| item.cerifentitytype | Publications | - |
| item.grantfulltext | none | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
| crisitem.journal.journalissn | 0963-9969 | - |
| crisitem.journal.ance | E066496 | - |
| Appears in Collections: | A1. Articolo in rivista | |
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