Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines
Crit Rev Food Sci Nutr
.
1991;30(4):441-86.
doi: 10.1080/10408399109527552.
Authors
J J Macheix
1
,
J C Sapis
,
A Fleuriet
Affiliation
1
Laboratoire de Physiologie Végétale Appliquée, Université Montpellier II, Montpellier, France.
PMID:
1910524
DOI:
10.1080/10408399109527552
No abstract available
Publication types
Review
MeSH terms
Catechol Oxidase / metabolism*
Fruit*
Maillard Reaction*
Oxidation-Reduction
Phenols / metabolism*
Wine*
Substances
Phenols
Catechol Oxidase