Phenolic compounds and inhibition of enzymatic browning in apple fruit - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 1989
No file

Dates and versions

hal-02857862 , version 1 (08-06-2020)

Identifiers

  • HAL Id : hal-02857862 , version 1
  • PRODINRA : 159530

Cite

Marie Josèphe Amiot, A. Janovitz Klapp, S. Aubert, J. Nicolas. Phenolic compounds and inhibition of enzymatic browning in apple fruit. Congres Polyphenols, Aug 1988, Niagara Falls, Canada. ⟨hal-02857862⟩
12 View
0 Download

Share

Gmail Mastodon Facebook X LinkedIn More