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β-D-glucopyranosidase, α-L-arabinofuranosidase and α-L-rhamnopyranosidase activities were studied in grapes, both during maturation and in sound and rotten mature fruits. Enzymic activities increased during maturation. At maturity, in sound grapes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5407e331a843459afbe2a15c26021bf
