Literature DB >> 4708182

Sulphite-binding power of wines and ciders. I. Equilibrium constants for the dissociation of carbonyl bisulphite compounds.

L F Burroughs, A H Sparks.   

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Year:  1973        PMID： 4708182     DOI： 10.1002/jsfa.2740240211

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  2 in total

1.  Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine.

Authors:  Josef Licek; Mojmir Baron; Jiri Sochor
Journal:  Molecules       Date:  2020-12-04       Impact factor: 4.411

2.  5-Keto-D-Fructose, a Natural Diketone and Potential Sugar Substitute, Significantly Reduces the Viability of Prokaryotic and Eukaryotic Cells.

Authors:  Marcel Hövels; Nicole Gallala; Samara Lisa Keriakes; Anna Paulina König; Jacqueline Schiessl; Tobias Laporte; Konrad Kosciow; Uwe Deppenmeier
Journal:  Front Microbiol       Date:  2022-06-21       Impact factor: 6.064
  2 in total

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