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In this paper, we compare the protective effect against browning in white grape musts of some of the most promising antioxidant toolsreduced glutathione, both pure and in the form of commercial inactivated dry yeasts rich in glutathione, and a commercial strain of Metschnikowia pulcherrima with the protective effect of classical tools such as sulfur dioxide and ascorbic acid
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doi:10.1046/j.0014-2956.2001.02553.x 45
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