THE BROWNING CAPACITY OF GRAPES .1. CHANGES IN POLYPHENOL OXIDASE ACTIVITIES DURING DEVELOPMENT AND MATURATION OF THE FRUIT

被引：38

作者：

SAPIS, JC ^{[1
]}

MACHEIX, JJ ^{[1
]}

CORDONNIER, RE ^{[1
]}

机构：

[1] UNIV MONTPELLIER 2,PHYSIOL VEGETALE APPL LAB,F-34060 MONTPELLIER,FRANCE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 02期

关键词：

D O I：

10.1021/jf00116a039

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：342 / 345

页数：4

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