Influence of ascorbic acid, sulfur dioxide and glutathione on oxidation product formation in wine-like systems
BIO Web of Conferences, 5 (2015) 02005
Published online: 2015-07-01
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Influence of Glutathione on Yeast Fermentation Efficiency under Copper Stress
Sabrina Zimdars, Lukas Schrage, Stephan Sommer, Andreas Schieber and Fabian WeberJournal of Agricultural and Food Chemistry 67 (39) 10913 (2019)
https://doi.org/10.1021/acs.jafc.9b03519
Detection with flash gas chromatography electronic nose of the general influences of glutathione, ascorbic acid, tannin and carbon dioxide treatments on the volatile profiles of white wines of feteasca regala
Arina Oana Antoce, George Adrian Cojocaru and Jean-Marie AurandBIO Web of Conferences 9 02003 (2017)
https://doi.org/10.1051/bioconf/20170902003
Effects of Glutathione and Ascorbic Acid Addition on the CIELab Chromatic Characteristics of Muscat Ottonel Wines
Arina Oana Antoce, Gianina Antonela Badea and George Adrian CojocaruAgriculture and Agricultural Science Procedia 10 206 (2016)
https://doi.org/10.1016/j.aaspro.2016.09.054