Abramovič, Helena <br/><br/>
Contribution of SO2 to antioxidant potential of white wine.  [electronic resource] 

 -  Food chemistry  May 2015 
 - 147-53 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2014.11.030  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--pharmacology<br/>Biphenyl Compounds--chemistry<br/>Hydrogen-Ion Concentration<br/>Molybdenum--chemistry<br/>Phenols--chemistry<br/>Picrates--chemistry<br/>Sulfur Dioxide--analysis<br/>Tungsten Compounds--chemistry<br/>Wine--analysis