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Page 1
Contribution of SO2 to antioxidant potential of white wine.
Abramovič H, Košmerl T, Poklar Ulrih N, Cigić B. Abramovič H, et al. Among authors: cigic b. Food Chem. 2015 May 1;174:147-53. doi: 10.1016/j.foodchem.2014.11.030. Epub 2014 Nov 11. Food Chem. 2015. PMID: 25529664
Reduction of dehydroascorbic acid at low pH.
Wechtersbach L, Cigić B. Wechtersbach L, et al. Among authors: cigic b. J Biochem Biophys Methods. 2007 Aug 1;70(5):767-72. doi: 10.1016/j.jbbm.2007.04.007. Epub 2007 May 10. J Biochem Biophys Methods. 2007. PMID: 17544513
17 results