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Food Additives & Contaminants: Part A Volume 32, 2015 - Issue 12
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Original Articles

Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration

Rodrigo Nieto-RojoDepartamento de Química Aplicada, Universidad Pública de Navarra, Pamplona, Spain
,
Asuncion LuquinDepartamento de Química Aplicada, Universidad Pública de Navarra, Pamplona, Spain
&
Carmen Ancín-AzpilicuetaDepartamento de Química Aplicada, Universidad Pública de Navarra, Pamplona, SpainCorrespondence[email protected]
Pages 1965-1975 | Received 21 Jul 2015, Accepted 05 Sep 2015, Published online: 15 Oct 2015

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