THE BROWNING CAPACITY OF GRAPES .3. CHANGES AND IMPORTANCE OF HYDROXYCINNAMIC ACID TARTARIC ACID-ESTERS DURING DEVELOPMENT AND MATURATION OF THE FRUIT

被引：70

作者：

ROMEYER, FM

MACHEIX, JJ

GOIFFON, JP

REMINIAC, CC

SAPIS, JC

机构：

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

[2] LAB INTERREG REPRESS FRAUDES & CONTROLE QUAL,F-34024 MONTPELLIER,FRANCE

[3] INRA,CTR RECH AGRON,TECHNOL VEGETALE STN,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/jf00116a040

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：346 / 349

页数：4

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