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Re R, Lassola S, De Rosa S, Bellani G
Affolter, M., Zeller, R
Both enzymes use molecular oxygen to mainly oxidize the diphenols present in grape must and wine such as caftaric and cutaric acids, catechin and other flavanols, anthocyanin, and flavanone, though laccase is able to oxidize a wider range of substrates than tyrosinase [5, 7, 8]
Lanphear B, Navas-Acien A, Bellinger DC
