Browning capacity of grapes. 3. Changes and importance of hydroxycinnamic acid-tartaric acid esters during development and maturation of the fruit

Browning capacity of grapes. 3. Changes and importance of hydroxycinnamic acid-tartaric acid esters during development and maturation of the fruit

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Bibliographic Details
Published in:Journal of agricultural and food chemistry Vol. 31; no. 2; pp. 346 - 349
Main Authors: Romeyer, Francoise M, Macheix, Jean J, Goiffon, Jean J, Reminiac, Claude C, Sapis, Jean C
Format: Journal Article
Language:English
Published: American Chemical Society 01-03-1983
Online Access:Get full text
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Description
Bibliography:F60
8266629
Q20
istex:9E16A343C7955E1D8CB147262D9A89657AB914F9
ark:/67375/TPS-VTKFM2KB-L
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00116a040