Development of lysozyme‐combined antibacterial system to reduce sulfur dioxide and to stabilize I talian R iesling ice wine during aging process
Publisher： John Wiley & Sons Inc
E-ISSN： 2048-7177|3|5|453-465
ISSN： 2048-7177
Source： Food Science & Nutrition, Vol.3, Iss.5, 2015-09, pp. : 453-465
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