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Published in arXiv.org (19.11.2012)
Published in arXiv.org (19.11.2012)
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Immobilized laccase for must and wine processing
Lante, A. (Universita di Padova, Padova, Italy), Crapisi, A, Pasini, G, Zamorani, A, Spettoli, P
Published in Annals of the New York Academy of Sciences (01.01.1992)
Published in Annals of the New York Academy of Sciences (01.01.1992)
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Properties of Malolactic Activity Purified from Leuconostoc oenos ML34 by Affinity Chromatography
SPETTOLI, P, NUTI, M. P, ZAMORANI, A
Published in Applied and Environmental Microbiology (01.10.1984)
Published in Applied and Environmental Microbiology (01.10.1984)
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Production of a bacteriocin active on lactate-fermenting clostridia by Lactococcus lactis subsp. lactis immobilized in coated alginate beads
Zezza, N, Pasini, G, Lombardi, A, Mercenier, A, Spettoli, P, Zamorani, A, Nuti, M.P
Published in Journal of dairy research (01.11.1993)
Published in Journal of dairy research (01.11.1993)
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Immobilized laccase and tryosinase: an approach for wine stabilization
Zamorani, A, Spettoli, P, Lante, A, Crapisi, A, Pasini, G
Published in Italian journal of food science (1993)
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Published in Italian journal of food science (1993)
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Determination of egg content in egg pasta by an indirect ELISA procedure
Pressi, G, Curioni, A, Peruffo, A.D.B, Furegon, L, Zamorani, A
Published in Journal of the science of food and agriculture (01.02.1994)
Published in Journal of the science of food and agriculture (01.02.1994)
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Adsorption chromatography on controlled-pore glass beads of acetic-acid-soluble wheat gluten proteins
Peruffo, A.D.B, Curioni, A, Pressi, G, Pogna, N.E, Zamorani, A
Published in Cereal chemistry (01.03.1994)
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Published in Cereal chemistry (01.03.1994)
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