Open AccessNatural alternatives of sulphur dioxide used in wine and their effects on aromatic compounds
Author(s) -
Burcu Darıcı,
Dimitar Dimitrov,
Tatyana Yoncheva,
Hatice Kalkan Yı̇ldırım
Publication year - 2020
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2020-9-4-12
Subject(s) - wine , sulfur dioxide , chemistry , carbon dioxide , environmental science , sulfur , environmental chemistry , food science , organic chemistry