Reactions of enzymically generated quinones in relation to browning in grape musts and wines - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Book Sections Year : 1994
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hal-02845808 , version 1 (07-06-2020)

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  • HAL Id : hal-02845808 , version 1
  • PRODINRA : 112156

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Veronique V. Cheynier, Hélène Fulcrand, S. Guyot, J. Oszmianski, Michel Moutounet. Reactions of enzymically generated quinones in relation to browning in grape musts and wines. Enzymatic browning and its prevention, ACS - American Chemical Society, 1994. ⟨hal-02845808⟩

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