Phenolic compounds and polyphenoloxidase in relation to...

Critical Reviews in Food Science and Nutrition 1991 / 01 Vol. 30; Iss. 4

Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines

Macheix, Jean‐Jacques, Sapis, Jean‐Claude, Fleuriet, Annie, Lee, C. Y.
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Volume:
30
Language:
english
Journal:
Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408399109527552
Date:
January, 1991
File:
PDF, 4.10 MB
english, 1991
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