Determination of the Content of Phenolic Compounds and the Changes of Polyphenol Oxidase and Each Index during Browning of Phyllanthus emblica at Different Storage Temperatures
In order to further study the early browning of P. emblica marker and mechanism, it is necessary for us to measure the changes in the content of some substances to find quality markers during the browning process of P. emblica. So, we simulated the storage conditions under different temperatures, in...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/3472725 |
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