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

January 1, 1991

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

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Click to increase image sizeClick to decrease image sizeKey words: winegrapespolyphenolsbrowningpolyphenoloxidases

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Cite This Study

Macheix et al. (Tue,) studied this question.

synapsesocial.com/papers/6a1fc6274c36a71486e69790 https://doi.org/https://doi.org/10.1080/10408399109527552