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

Phenolic compounds and inhibition of enzymatic browning in apple fruit

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https://hal.inrae.fr/hal-02857862

Submitted on : Monday, June 8, 2020-3:52:28 AM

Last modification on : Wednesday, May 31, 2023-8:13:40 PM

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

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

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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⟩

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