1. The use of glucose oxidase and catalase for the enzymatic reduction of the potential ethanol content in wine. (1st November 2016) Authors: Röcker, Jessica; Schmitt, Matthias; Pasch, Ludwig; Ebert, Kristin; Grossmann, Manfred Journal: Food chemistry Issue: Volume 210(2016) Page Start: 660 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗