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polyphenol oxidase/erythema

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NakalaMajaribio ya klinikiHati miliki
3 matokeo

A New, Rapid Method for Examining Potential Skin-Brightening Ingredients Using Apple Slices.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala
Ingia / Ingia
Darkening of fruits is the result of the oxidative activation of polyphenol oxidase converting low-molecular weight phenols present in the fruit body into quinone intermediates. Then, through polymerization, these reactive quinones convert to light yellow and red low-molecular weight melanin and,

Determinants of wheat noodle color.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala
Ingia / Ingia
Noodles are a leading food in the world, and color is a key determinant of consumer acceptance. In this review the two prominent forms of wheat noodles are considered: white salted and alkaline. Many of the preparation and evaluation strategies are the same for both, with prominence placed on
BACKGROUND Changes in activity of polyphenol oxidase (PPO), peroxidase (POD) and β-glucosidase, individual phenolic compounds other than anthocyanins, total phenols, monomeric anthocyanins, polymeric color and instrumental color of strawberry pulps were assessed after high hydrostatic pressure (HHP)
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