about
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: a comparison with sulfur dioxide, ascorbic acid and glutathione.Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts.Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compoundsPulsed Electric Field Processing of Red Grapes (cv. Rondinella): Modifications of Phenolic Fraction and Effects on Wine EvolutionMicroemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions
P50
description
researcher
@en
name
Piergiorgio Comuzzo
@en
type
label
Piergiorgio Comuzzo
@en
prefLabel
Piergiorgio Comuzzo
@en
P31
P496
0000-0001-7321-4200