Macheix, J J <br/><br/>
Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines.  [electronic resource] 

 -  Critical reviews in food science and nutrition  1991 
 - 441-86 p.  digital 
<br/><br/> Publication Type: Journal Article; Review 
<br/><br/><label>ISSN: </label>1040-8398 
<br/><br/><label>Standard No.: </label>10.1080/10408399109527552  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Catechol Oxidase--metabolism<br/>Fruit<br/>Maillard Reaction<br/>Oxidation-Reduction<br/>Phenols--metabolism<br/>Wine