Cite
HARVARD Citation
Benucci, I. et al. (n.d.). Chitosan beads from microbial and animal sources as enzyme supports for wine application. Food hydrocolloids. pp. 191-200. [Online].
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Benucci, I. et al. (n.d.). Chitosan beads from microbial and animal sources as enzyme supports for wine application. Food hydrocolloids. pp. 191-200. [Online].