FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (11): 51-53.
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ZHOU Hong-Bo, YU Hua, HE Long-Hai, YUAN Yong-Cheng, ZOU Shan-Zhi
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Abstract: Dynamic change regularity of the activity of polyphenol oxidase on eggplant had been studied in this paper so thatthe relationship about the moving speed of salt,water,acid and the activity of polyphenol oxidase was made cleared.The resultsshowed that the moving speed of acid was decisive factor and pH was the major factor causing different qualities.The first dayresult was more important than other days.
Key words: salinized eggplant, the activity of polyphenol oxidase, dynamic study
ZHOU Hong-Bo, YU Hua, HE Long-Hai, YUAN Yong-Cheng, ZOU Shan-Zhi. Dynamic Study on potyphenol Activity of Eggplant During Brining[J]. FOOD SCIENCE, 2003, 24(11): 51-53.
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