Sulfur Dioxide (SO<sub>2</sub>) Replacement with <i>p</i>-Coumaric Acid: A Green Alternative in Wine Industry
<b>Introduction:</b> Sulfur dioxide has been traditionally used in winemaking as an effective preservative even though it often has negative taste- and health-related effects on consumers, particularly when used in excess. Furthermore, it can induce both SO<sub>2</sub>-related resistance and SO<sub>...
Na minha lista:
| Principais autores: | , , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2021-10-01
|
| coleção: | Biology and Life Sciences Forum |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2673-9976/6/1/89 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|