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Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine / Gambuti, Angelita; Picariello, Luigi; Rolle, Luca; Moio, Luigi. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 99:Pt 1(2017), pp. 454-460. [10.1016/j.foodres.2017.06.010]

Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine

Gambuti, Angelita
;Picariello, Luigi;Moio, Luigi
2017
2017
Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine / Gambuti, Angelita; Picariello, Luigi; Rolle, Luca; Moio, Luigi. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 99:Pt 1(2017), pp. 454-460. [10.1016/j.foodres.2017.06.010]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/713864
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