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Sulfur assimilatory metabolism in the subcellular compartments of plant Download Scientific Diagram Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima European Food Electrochemical Sulfite Sensing: Current Trends and Challenges in Food Quality Control and Real Samples Antioxidant strategies and mechanisms of cider fermentation with ergothioneine and glutathione producing yeasts: an alternative to sulfur dioxide ScienceDirect

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