Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines

Ancín Azpilicueta, CarmenJiménez Moreno, NereaMoler Cuiral, José AntonioNieto-Rojo, RodrigoUrmeneta Martín-Calero, Henar2025-01-282025-01-282016Ancín-Azpilicueta, C., Jiménez-Moreno, N., Moler, J.A., Nieto-Rojo, R., Urmeneta, H. (2016) Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines. Food Additives & Contaminants: Part A, 33(10), 1518-1526. https://doi.org/10.1080/19440049.2016.1232864.1944-004910.1080/19440049.2016.1232864https://academica-e.unavarra.es/handle/2454/53131Acceso cerrado a este documento. No se encuentra disponible para la consulta pública. Depositado en Academica-e para cumplir con los requisitos de evaluación y acreditación académica del autor/a (sexenios, acreditaciones, etc.).application/pdfengEffects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic aminesinfo:eu-repo/semantics/article2025-01-28info:eu-repo/semantics/closedAccess