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-Reference-Cited by-同舟云学术

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

Published:2017-09 Issue: Volume:99 Page:454-460
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gambuti Angelita^ORCID,Picariello Luigi,Rolle Luca,Moio Luigi

Publisher

Elsevier BV

Subject

Food Science

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