Usage and Formation of Sulphur Compounds

Author:

Rauhut Doris

Publisher

Springer International Publishing

Reference238 articles.

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2. Amoore JE, Hautala E (1983) Odor as an aid to chemical safety: odor thresholds compared with threshold limit values and volatilities for 214 chemicals in air and water dilution. J Appl Toxicol 3:272–290

3. Anfang N, Brajkovich M, Goddard MR (2009) Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc. Aust J Grape Wine Res 15:1–8

4. Augustyn OPH, Rapp A, van Wyk CJ (1982) Some volatile aroma components of Vitis vinifera L. cv. Sauvignon blanc. S Afr Enol Vitic 3:53–59

5. Badea GA, Antoce AO (2015) Glutathione as a possible replacement of sulfur dioxide in winemaking technologies: a review. Sci Pap Ser B Hortic LIX:123–139

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