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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Evaluation of lysozyme to control vinification process and histamine production in Rioja wines

Lopez Isabel1, Pilar Santamaria, Carmen Tenorio

  • 1ICVV, Instituto de Ciencias de la Vid y el Vino Servicio de Investigacion y Desarrollo Tecnologico Agroalimentario del Gobierno de La Rioja. C/ Madre de Dios 51, 26006 Logrono (La Rioja), Spain. isabel.lopez@larioja.org

Journal of Microbiology and Biotechnology
|October 8, 2009
PubMed

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