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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/34925
DC FieldValueLanguage
dc.contributor.authorCappannella, E.en
dc.contributor.authorBenucci, I.en
dc.contributor.authorLombardelli, C.en
dc.contributor.authorLiburdi, Katiaen
dc.contributor.authorBavaro, T.en
dc.contributor.authorEsti, Marcoen
dc.date.accessioned2020-10-20T22:54:30Z-
dc.date.available2020-10-20T22:54:30Z-
dc.date.issued2016en
dc.identifier.urihttp://hdl.handle.net/2067/34925-
dc.titleImmobilized lysozyme for the continuous lysis of lactic bacteria in wineen
dc.typearticleen
dc.identifier.doi10.1016/j.foodchem.2016.04.089en
dc.identifier.scopus2-s2-84964680468en
dc.identifier.isi376163100007en
dc.relation.issn3088146en
dc.relation.issn18737072en
dc.relation.journalFOOD CHEMISTRYen
dc.relation.firstpage49en
dc.relation.lastpage55en
dc.relation.numberofpages7en
dc.relation.conferencenameFOOD CHEMISTRYen
dc.relation.volume210en
dc.relation.issue210en
dc.type.miur262en
item.fulltextNo Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn1873-7072-
crisitem.journal.anceE223469-
Appears in Collections:A1. Articolo in rivista
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