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2021 Sep 4;2021:9694508
However, in the case of grape juice, browning is caused by just two enzymes: tyrosinase (EC 1.14.18.1, IUBMB [6]), which is naturally present in grapes [4, 5], and laccase (EC 1.10.3.2, IUBMB [6]), which is present only when the grapes are infected by Botrytis cinerea [5, 7]
It is also important to be reasonable in your approach to this treatment
Flow rate remains acceptable for GLP-1 volumes
Jorsal T, Rhee NA, Pedersen J, Wahlgren CD, Mortensen B, Jepsen SL, et al
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