Use of lysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines

  1. Lasanta, C.
  2. Roldán, A.
  3. Caro, I.
  4. Pérez, L.
  5. Palacios, V.
Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2010

Volume: 21

Issue: 11

Pages: 1442-1447

Type: Article

DOI: 10.1016/J.FOODCONT.2010.03.013 GOOGLE SCHOLAR
Data source: Scopus