Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines-Reference-Cited by-同舟云学术

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

Published:2016-09-21 Issue:10 Volume:33 Page:1518-1526
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Ancín-Azpilicueta Carmen¹,Jiménez-Moreno Nerea¹,Moler José Antonio²,Nieto-Rojo Rodrigo¹,Urmeneta Henar²

Affiliation:

1. Departamento de Química Aplicada, Universidad Pública de Navarra, Pamplona, Spain

2. Departamento de Estadística e Investigación Operativa, Universidad Pública de Navarra, Pamplona, Spain

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2016.1232864

Reference38 articles.

1. Biogenic amines in wine: Individual and competitive adsorption on a modified zirconium phosphate

2. Current Knowledge about the Presence of Amines in Wine

3. Biogenic Amines in Wines

4. The chemical and sensorial effects of lysozyme addition to red and white wines over six months' cellar storage

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