Development of lysozyme‐combined antibacterial system to reduce sulfur dioxide and to stabilize I talian R iesling ice wine during aging process-Reference-Cited by-同舟云学术

Development of lysozyme‐combined antibacterial system to reduce sulfur dioxide and to stabilize I talian R iesling ice wine during aging process

Published:2015-04-28 Issue:5 Volume:3 Page:453-465
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Chen Kai¹,Han Shun‐yu¹^ORCID,Zhang Bo¹,Li Min¹,Sheng Wen‐jun¹

Affiliation:

1. Gansu Key Laboratory of Viticulture & Enology (Lanzhou) College of Food Science & Engineering, Gansu Agricultural University Lanzhou City 730070 P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.238

Reference43 articles.

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4. Fermentation of sulphite‐free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines;Cejudo‐Bastante M.;Food Sci. Technol.,2010

5. NATURAL ANTIMICROBIAL SYSTEMS | Lysozyme and Other Proteins in Eggs

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