Characterization of new yellowish compounds which could contribute to color change in grape derived foods - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Books Year : 1999

Characterization of new yellowish compounds which could contribute to color change in grape derived foods

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Dates and versions

hal-02840431 , version 1 (07-06-2020)

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  • HAL Id : hal-02840431 , version 1
  • PRODINRA : 59044

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N. Es-Safi, Christine Le Guernevé, B. Labarbe, Hélène Fulcrand, Veronique V. Cheynier, et al.. Characterization of new yellowish compounds which could contribute to color change in grape derived foods. 3 p., 1999. ⟨hal-02840431⟩

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