Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/44973| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Benucci, Ilaria | en |
| dc.contributor.author | Mazzocchi, C. | en |
| dc.contributor.author | Lombardelli, C. | en |
| dc.contributor.author | Cacciotti, I. | en |
| dc.contributor.author | Esti, Marco | en |
| dc.date.accessioned | 2021-11-02T17:35:58Z | - |
| dc.date.available | 2021-11-02T17:35:58Z | - |
| dc.date.issued | 2019 | it |
| dc.identifier.uri | http://hdl.handle.net/2067/44973 | - |
| dc.title | Multi-enzymatic Systems Immobilized on Chitosan Beads for Pomegranate Juice Treatment in Fluidized Bed Reactor: Effect on Haze-Active Molecules and Chromatic Properties | it |
| dc.type | article | en |
| dc.identifier.doi | 10.1007/s11947-019-02315-w | en |
| dc.relation.issn | 1935-5130 | en |
| local.message.claim | 2022-06-28T10:42:54.980+0200|||rp00546|||submit_approve|||dc_contributor_author|||None | * |
| dc.relation.journal | FOOD AND BIOPROCESS TECHNOLOGY | en |
| dc.relation.firstpage | 1559 | en |
| dc.relation.lastpage | 1572 | en |
| dc.relation.numberofpages | 13 | en |
| dc.relation.volume | 12 | en |
| dc.type.miur | 262 | en |
| local.miur.sync | false | 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 | 1935-5130 | - |
| crisitem.journal.ance | E194404 | - |
| Appears in Collections: | A1. Articolo in rivista | |
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