Open AccessOxidised polyphenols are involved in haze formation in apple-based beverages
Author(s) -
Mélanie Millet,
D. Zanchi,
Pascal Poupard,
Jean-Michel Le Quéré,
Sylvain Guyot
Publication year - 2017
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - polyphenol , haze , food science , chemistry , computer science , biochemistry , organic chemistry , antioxidant
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