Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine

Autor: Mathieu Cassien, Claudio Riponi, Nicolas Vidal, Antonio Castro Marín, Fabio Chinnici, Sophie Thétiot-Laurent, Marcel Culcasi, Pierre Stocker, Sylvia Pietri, Bertrand Robillard

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2021, ⟨10.1016/j.foodchem.2021.129222⟩
Food Chemistry, 2021, ⟨10.1016/j.foodchem.2021.129222⟩

International audience; The reaction pathways were investigated by which a fungoid chitosan (CsG) may protect against photooxidative decay of model solutions and a sulphite-free white wine. Samples containing CsG were dark incubated for 2 days before

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cdfeb446bef4f657cf51637754d4d5e
https://hdl.handle.net/11585/809901

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