potato PPO
英 美
马铃薯多酚氧化酶
马铃薯多酚氧化酶
In this paper, the characteristics of Polyphenol Oxidase (PPO) from sweet potato and its control methods were studied by spectrophotometry.
应用分光光度法,研究了甘薯中多酚氧化酶(PPO)的特性及褐变的控制方法。
Melanins are produced by polyphenol oxidase (PPO) during sweet potato processing, which can affect the whiteness of sweet potato starch.
甘薯破碎后经多酚氧化酶( PPO)的作用,严重影响淀粉的白度。
The activities of POD, PAL and PPO in potato tubers were significantly enhanced by induction compared with control.
诱导处理后块茎中POD、PAL、PPO活性均明显高于对照,且在抗性表现出之前迅速增加达到峰值。
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