PHENOLIC-COMPOUNDS AND POLYPHENOLOXIDASE IN RELATION TO BROWNING IN GRAPES AND WINES

被引：178

作者：

MACHEIX, JJ ^{[1
]}

SAPIS, JC ^{[1
]}

FLEURIET, A ^{[1
]}

机构：

[1] INRA, INST PROD VIGNE, AROMES & SUBSTANCES NAT LAB, F-34060 MONTPELLIER 1, FRANCE

来源：

关键词：

WINE; GRAPES; POLYPHENOLS; BROWNING; POLYPHENOLOXIDASES;

D O I：

10.1080/10408399109527552

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：441 / 486

页数：46

共 417 条

[1] BIOSYNTHESIS AND ANTIOXIDANT FUNCTION OF GLUTATHIONE IN PLANTS
ALSCHER, RG
[J]. PHYSIOLOGIA PLANTARUM, 1989, 77 (03) : 457 - 464
[2] Amati A., 1979, Vignevini, V6, P27
[3] Amati A., 1976, Vignevini, V3, P7
[4] Amati A., 1984, Vignevini, V11, P23
[5] IDENTIFICATION OF ACETIC ACID AS AN ACYLATING AGENT OF ANTHOCYANIN PIGMENTS IN GRAPES
ANDERSON, DW
GUEFFROY, DE
WEBB, AD
KEPNER, RE
[J]. PHYTOCHEMISTRY, 1970, 9 (07) : 1579 - +
[6] Antonacci D., 1980, Rivista di Viticoltura e di Enologia, V33, P257
[7] ARNOLD RA, 1979, AM J ENOL VITICULT, V30, P179
[8] AUBERT S, 1969, ANN TECHNOL AGR, V18, P111
[9] BACHMANN O, 1978, VITIS, V17, P234
[10] THE DISTRIBUTION OF ANTHOCYANINS IN GRAPE SKIN EXTRACTS OF PORT WINE CULTIVARS AS DETERMINED BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY
BAKKER, J
TIMBERLAKE, CF
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1985, 36 (12) : 1315 - 1324