Hydroxycinnamic esters and browning potential in mature berries of some grape varieties
Romeyer, F.M, Sapis, J.C, Macheix, J.J
Published in Journal of the science of food and agriculture (01.08.1985)
Published in Journal of the science of food and agriculture (01.08.1985)
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Journal Article
Purification and partial characterization of β-glucosidase from grape
Lecas, Martine, Gunata, Ziya Y., Sapis, Jean-C., Bayonove, Claude L.
Published in Phytochemistry (Oxford) (01.01.1991)
Published in Phytochemistry (Oxford) (01.01.1991)
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Browning capacity of grapes. 3. Changes and importance of hydroxycinnamic acid-tartaric acid esters during development and maturation of the fruit
Romeyer, Francoise M, Macheix, Jean J, Goiffon, Jean J, Reminiac, Claude C, Sapis, Jean C
Published in Journal of agricultural and food chemistry (01.03.1983)
Published in Journal of agricultural and food chemistry (01.03.1983)
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