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[null,"1.","Record Nr.",null,"UNINA9910674023103321"]
[null,null,"Autore",null,"Wang Rongming"]
[null,null,"Titolo",null,"Advanced Nanomaterials for Electrochemical Energy Conversion and Storage"]
[null,null,"Pubbl/distr/stampa",null,"Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022"]
[null,null,"ISBN",null,"3-0365-5840-3"]
[null,null,"Descrizione fisica",null,"1 electronic resource (198 p.)"]
[null,null,"Soggetti",null,"Technology: general issues"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","This book focuses on advanced nanomaterials for energy conversion and storage, covering their design, synthesis, properties and applications in various fields. Developing advanced nanomaterials for high-performance and low-cost energy conversion and storage devices and technologies is of great significance in order to solve the issues of energy crisis and environmental pollution. In this book, various advanced nanomaterials for batteries, capacitors, electrocatalysis, nanogenerators, and magnetic nanomaterials are presented"]
[null,"2.","Record Nr.",null,"UNINA9910557128203321"]
[null,null,"Autore",null,"Morata Antonio"]
[null,null,"Titolo",null,"Enological Repercussions of Non-Saccharomyces Species 2.0"]
[null,null,"Pubbl/distr/stampa",null,"Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021"]
[null,null,"Descrizione fisica",null,"1 online resource (176 p.)"]
[null,null,"Soggetti",null,"Technology: general issues"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels."]