Evaluating the influence of simultaneous inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition

  1. Rodríguez-Nogales, J.M.
  2. Simó, G.
  3. Pérez-Magariño, S.
  4. Cano-Mozo, E.
  5. Fernández-Fernández, E.
  6. Ruipérez, V.
  7. Vila-Crespo, J.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2020

Volum: 327

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2020.126920 GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible