| 000 | 01018 a2200289 4500 | ||
|---|---|---|---|
| 005 | 20250511212412.0 | ||
| 264 | 0 | _c19911121 | |
| 008 | 199111s 0 0 eng d | ||
| 022 | _a1040-8398 | ||
| 024 | 7 |
_a10.1080/10408399109527552 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMacheix, J J | |
| 245 | 0 | 0 |
_aPhenolic compounds and polyphenoloxidase in relation to browning in grapes and wines. _h[electronic resource] |
| 260 |
_bCritical reviews in food science and nutrition _c1991 |
||
| 300 |
_a441-86 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Review | ||
| 650 | 0 | 4 |
_aCatechol Oxidase _xmetabolism |
| 650 | 0 | 4 | _aFruit |
| 650 | 0 | 4 | _aMaillard Reaction |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aPhenols _xmetabolism |
| 650 | 0 | 4 | _aWine |
| 700 | 1 | _aSapis, J C | |
| 700 | 1 | _aFleuriet, A | |
| 773 | 0 |
_tCritical reviews in food science and nutrition _gvol. 30 _gno. 4 _gp. 441-86 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1080/10408399109527552 _zAvailable from publisher's website |
| 999 |
_c1916721 _d1916721 |
||