Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines
- 1 January 1991
- journal article
- research article
- Published by Taylor & Francis in Critical Reviews in Food Science and Nutrition
- Vol. 30 (4) , 441-486
- https://doi.org/10.1080/10408399109527552
Abstract
(1991). Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines. Critical Reviews in Food Science and Nutrition: Vol. 30, No. 4, pp. 441-486.Keywords
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