Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines.
Macheix
J J
JJ
Laboratoire de Physiologie Végétale Appliquée, Université Montpellier II, Montpellier, France.
Sapis
J C
JC
Fleuriet
A
A
D004156:Catechol Oxidase / Q000378:metabolism*; D005638:Fruit; D015416:Maillard Reaction; D010084:Oxidation-Reduction; D010636:Phenols / Q000378:metabolism*; D014920:Wine
D010636:Phenols; D004156:Catechol Oxidase