Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine

Publication date: 30 September 2020Source: Food Chemistry, Volume 325Author(s): Florian Bahut, Rémy Romanet, Nathalie Sieczkowski, Philippe Schmitt-Kopplin, Maria Nikolantonaki, Régis D. Gougeon
Source: Food Chemistry - Category: Food Science Source Type: research