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Role of commercial enzymes in wine production: a critical review of recent research
Purified enzymes of microbial origin are applied in the beverage industry since decades because of their ability to enhance products and processes with minimal side effects and low costs. Commercial enzymes are widely used during different wine making steps providing a broad range of effects, such a...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | J Food Sci Technol |
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| Κύριος συγγραφέας: | |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Springer India
2020
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7813895/ https://ncbi.nlm.nih.gov/pubmed/33505047 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04489-0 |
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