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Bustamante M, Giménez P, Just-Borràs A, Solé-Clua I, Gombau J, Heras JM, Sieczkowski N, Gil M, Pérez-Navarro J, Gómez-Alonso S, et al. Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning. Foods. 2024; 13(2):310. https://doi.org/10.3390/foods13020310

Bustamante, Marco, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, José Pérez-Navarro, Sergio Gómez-Alonso, and et al. 2024. "Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning" Foods 13, no. 2: 310. https://doi.org/10.3390/foods13020310

Bustamante, M., Giménez, P., Just-Borràs, A., Solé-Clua, I., Gombau, J., Heras, J. M., Sieczkowski, N., Gil, M., Pérez-Navarro, J., Gómez-Alonso, S., Canals, J. M., & Zamora, F. (2024). Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning. Foods, 13(2), 310. https://doi.org/10.3390/foods13020310