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Items: 3

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2.

Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines.

Macheix JJ, Sapis JC, Fleuriet A.

Crit Rev Food Sci Nutr. 1991;30(4):441-86. Review. No abstract available.

PMID:
1910524
3.

[On the presence in wine of tyrosol, tryptophol, phenylethyl alcohol and gamma-butyrolactone, secondary products of alcoholic fermentation].

Ribéreau-Gayon P, Sapis JC.

C R Acad Sci Hebd Seances Acad Sci D. 1965 Aug 23;261(8):1915-6. French. No abstract available.

PMID:
4954284

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