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Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione
Comuzzo, Piergiorgio, Toniolo, Rosanna, Battistutta, Franco, Lizee, Marion, Svigelj, Rossella, Zironi, RobertoLanguage:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.8397
Date:
April, 2017
File:
PDF, 1.21 MB
english, 2017