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

被引：183
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：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1991年 / 30卷 / 04期
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
收藏
页码：441 / 486
页数：46
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