Disappearance of Anthocyanins as grape juice is prepared and oxidized with PPO and PPO substrates

Disappearance of Anthocyanins as grape juice is prepared and oxidized with PPO and PPO substrates

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	YOKOTSUKA, K.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 48, no. 1 (1997), p. 13-25
Materias:	Enología Zumo de uva Flavonoides Catecol oxidasa Color Antocianinas Polifenol oxidasa
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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