1. Chemistry of Sulphur Dioxide in Foods;Wedzicha,1984
2. WHO - FAO, Codex Alimentarius, General standard for food additives, codex stan 192-1995, revision2016. http://www. fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&ur l=https%253A%252F%252Fworkspace.fao.org%252Fsites% 252Fcodex%252FStandards%252FCODEX%2BSTAN%2B1921995%252FCXS_192e.pdf, accessed 15.05.2019.
3. Electroanalytical methods for the determination of sulfite in food and beverages;Isaac;TRAC,2006
4. The storage life of refrigerated grape juice containing various levels of sulfur dioxide;Splittoesser;Am. J. Enol. Viticult.,1981