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Reactions of enzymically generated quinones in relation to browning in grape musts and wines

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https://hal.inrae.fr/hal-02845808
Contributor : Migration Prodinra <>
Submitted on : Sunday, June 7, 2020 - 6:04:37 PM
Last modification on : Tuesday, September 22, 2020 - 3:00:04 PM

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

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Veronique 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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