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Ascorbic acid: a review of its chemistry and reactivity in relation to a wine environment.
Crit Rev Food Sci Nutr. 2011 Jul;51(6):479-98. doi: 10.1080/10408391003690559.
Crit Rev Food Sci Nutr. 2011.
PMID: 21929328
Review.
Ascorbic acid-induced browning of (+)-catechin in a model wine system.
Bradshaw MP, Prenzler PD, Scollary GR.
Bradshaw MP, et al.
J Agric Food Chem. 2001 Feb;49(2):934-9. doi: 10.1021/jf000782f.
J Agric Food Chem. 2001.
PMID: 11262052
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Defining the ascorbic acid crossover from anti-oxidant to pro-oxidant in a model wine matrix containing (+)-catechin.
Bradshaw MP, Cheynier V, Scollary GR, Prenzler PD.
Bradshaw MP, et al.
J Agric Food Chem. 2003 Jul 2;51(14):4126-32. doi: 10.1021/jf034139f.
J Agric Food Chem. 2003.
PMID: 12822957
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