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.
No abstract available

Publication types

  • Review

MeSH terms

  • Catechol Oxidase / metabolism*
  • Fruit*
  • Maillard Reaction*
  • Oxidation-Reduction
  • Phenols / metabolism*
  • Wine*

Substances

  • Phenols
  • Catechol Oxidase