Analytical techniques for the estimation of sulphite binding components in ciders and wines
- 1 February 2000
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 35 (1), 105-112
- https://doi.org/10.1046/j.1365-2621.2000.0367e.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- 3-Deoxy-l-glycero-pentos-2-ulose (3-deoxy-l-xylosone) and l-threo-pentos-2-ulose (l-xylosone) as intermediates in the degradation of l-ascorbic acidCarbohydrate Research, 1990
- Simulataneous determination of carboxylic acids and carbonyl compounds in estuaries by HPLCChromatographia, 1990
- Sulphite‐binding power of wines and ciders. III. Determination of carbonyl compounds in a wine and calculation of its sulphite‐binding powerJournal of the Science of Food and Agriculture, 1973
- Sulphite‐binding power of wines and ciders. II. Theoretical consideration and calculation of sulphite‐binding equilibraJournal of the Science of Food and Agriculture, 1973
- Sulphite‐binding power of wines and ciders. I. Equilibrium constants for the dissociation of carbonyl bisulphite compoundsJournal of the Science of Food and Agriculture, 1973
- The identification of sulphur dioxide‐binding compounds in apple juices and cidersJournal of the Science of Food and Agriculture, 1964
- Formation of L-Xylosone from Ascorbic AcidNature, 1960
- Synthesis of L-Ascorbic-1-C14 Acid from D-Sorbitol1Journal of the American Chemical Society, 1952