Presentation Information
[S08-P2-36]Characteristics of Enzymatic Reaction of Polyphenol Oxidase, Peroxidase and Polyphenolic Compounds During Browning of Quince Fruit
*Hazumi Inoue1, Yasunori Hamauzu1 (1. Shinshu University (Japan))
Keywords:
Quince fruit,Polyphenols,Polyphenol oxidase,Peroxidase,Enzymatic browning.
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