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Protective Effect of Thiols on Wine Aroma Volatiles~!2009-05-05~!2009-06-21~!2009-12-24~!

Ioannis G. Roussis, Despina Papadopoulou, Maria Sakarellos‐Daitsiotis

The Open Food Science Journal · 2010 · 26 citations · 13 references

DOIFull text

Open access

Abstract

The ability of glutathione, oxidized glutathione, N-acetyl-cysteine, and N-acetyl-serine to protect wine aroma volatiles was examined.

References

13

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