Use of Lysozyme and Oligomeric Proanthocyanidin to Reduce Sulfur Dioxide and the Evolution of Volatile Compounds in Italian Riesling Ice Wine During Aging Process: Use of Lysozyme and OPC to Reduce SO 2

Saved in:
Bibliographic Details
Published in:Journal of food processing and preservation 2017-02, Vol.41 (1), p.e12755
Main Authors: Chen, Kai, Han, Shun-Yu, Li, Min, Sheng, Wen-Jun
Format: Article
Language:English
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:0145-8892
DOI:10.1111/jfpp.12755