Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms

Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms

Antonio Castro Marin, Marcel Culcasi, Mathieu Cassien, Pierre Stocker, Sophie Thetiot-Laurent, Bertrand Robillard, Fabio Chinnici, Sylvia Pietri,
Food Chemistry, 285 67-76 (2019)