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Evaluating the influence of simultaneous inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition.
Rodríguez-Nogales JM, Simó G, Pérez-Magariño S, Cano-Mozo E, Fernández-Fernández E, Ruipérez V, Vila-Crespo J. Rodríguez-Nogales JM, et al. Among authors: cano mozo e. Food Chem. 2020 Oct 15;327:126920. doi: 10.1016/j.foodchem.2020.126920. Epub 2020 May 4. Food Chem. 2020. PMID: 32434125