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 1983-03, Vol.31 (2), p.346-349
Main Authors: Romeyer, Francoise M, Macheix, Jean J, Goiffon, Jean J, Reminiac, Claude C, Sapis, Jean C
Format: Article
Language:English
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf00116a040