Sulphite-binding power of wines and ciders. I. Equilibrium constants for the dissociation of carbonyl bisulphite compounds

J Sci Food Agric. 1973 Feb;24(2):187-98. doi: 10.1002/jsfa.2740240211.
No abstract available

MeSH terms

  • Aldehydes
  • Antioxidants
  • Beverages*
  • Carbohydrates
  • Chemical Phenomena
  • Chemistry
  • Food Additives
  • Fruit
  • Hydrogen-Ion Concentration
  • Ketones
  • Sulfites*
  • Sulfur Dioxide*
  • Wine

Substances

  • Aldehydes
  • Antioxidants
  • Carbohydrates
  • Food Additives
  • Ketones
  • Sulfites
  • Sulfur Dioxide