𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning

✍ Scribed by M.Y. COSETENG; C.Y. LEE

Book ID
108812242
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
634 KB
Volume
52
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Changes in Apple Polyphenoloxidase and P
Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
✍ M.Y. COSETENG; C.Y. LEE πŸ“‚ Article πŸ“… 1987 πŸ› Institute of Food Technologists 🌐 English βš– 634 KB

Polyphenoloxidase (PPO) activity and polyphenol concentrations decreased during maturation and remained relatively constant during cold storage. However, there was no set pattern of changes in degree of browning during maturation and cold storage. Not all cultivars showed the same relationship betwe