Development of lysozyme‐combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process

Publisher： John Wiley & Sons Inc

E-ISSN： 2048-7177|2048-7177|5|453-465

ISSN： 2048-7177

Source： Food Science & Nutrition, Vol.2048-7177, Iss.5, 2015-09, pp. : 453-465

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