Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/34925| Title: | Immobilized lysozyme for the continuous lysis of lactic bacteria in wine | Authors: | Cappannella, E. Benucci, I. Lombardelli, C. Liburdi, Katia Bavaro, T. Esti, Marco |
Journal: | FOOD CHEMISTRY | Issue Date: | 2016 | URI: | http://hdl.handle.net/2067/34925 | DOI: | 10.1016/j.foodchem.2016.04.089 |
| Appears in Collections: | A1. Articolo in rivista |
Show full item record
SCOPUSTM
Citations
5
46
Last Week
1
1
Last month
0
0
checked on Sep 11, 2024
Page view(s)
80
Last Week
0
0
Last month
0
0
checked on Sep 14, 2024
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