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Food Additives & Contaminants: Part A Volume 30, 2013 - Issue 1
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Original Articles

Assessment of glutathione levels in model solution and grape ferments supplemented with glutathione-enriched inactive dry yeast preparations using a novel UPLC-MS/MS method

E.C. Kritzinger Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland, 7602, Stellenbosch, South Africa
,
M.A. Stander Central Analytical Facility, Stellenbosch University, Private Bag X1, Matieland, 7602, Stellenbosch, South Africa
&
W.J. Du Toit Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland, 7602, Stellenbosch, South AfricaCorrespondence[email protected]
Pages 80-92 | Received 06 Jul 2012, Accepted 03 Sep 2012, Published online: 09 Oct 2012

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