Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine
Florian Bahut, Rémy Romanet, Nathalie Sieczkowski, Philippe Schmitt‐Kopplin, Maria Nikolantonaki, Régis D. Gougeon
Topics & Concepts
ChemistryWineGlutathioneAntioxidantFood scienceBiochemistryChromatographyEnzymeFermentation and Sensory AnalysisFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities