ADVERTISEMENT RETURN TO ISSUEPREVAddition/CorrectionNEXTORIGINAL ARTICLEThis notice is a correctionCorn Starch Gel for Yeast Cell Entrapment. A View for Catalysis of Wine FermentationPanagiotis Kandylis, Amalia Goula, and Athanasios A. Koutinas*Cite this: J. Agric. Food Chem. 2009, 57, 4, 1654Publication Date (Web):February 18, 2009Publication History Published online18 February 2009Published inissue 25 February 2009https://doi.org/10.1021/jf900244tCopyright © 2009 American Chemical SocietyRIGHTS & PERMISSIONSArticle Views509Altmetric-Citations-LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (107 KB) Get e-AlertsSUBJECTS:Beverages,Carbohydrates,Fermentation,Fungi,Plant derived food Get e-Alerts