FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (5): 64-67.
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Tao-Yue-Liang, QIU Jun-Zheng, LIN Hua, ZHANG Su-Feng, YE Mao-Zong, HUANG Pin-Hu, GUO Xiu-Zhu
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Abstract: According to the browning phenomenon of chestnut,the research on characteristics of the activities of peroxidase and polyphenol oxidase were performed by various treatments such as boiled water,pH,buffer solution,organic acid and DTT on ripening fruits.
Key words: Chestnut fruit Peroxides Polyphenol oxidase Characteristics
Tao-Yue-Liang, QIU Jun-Zheng, LIN Hua, ZHANG Su-Feng, YE Mao-Zong, HUANG Pin-Hu, GUO Xiu-Zhu. Research on Characteristics of Peroxidase and Polyphenol Oxidase of Chestnut[J]. FOOD SCIENCE, 2001, 22(5): 64-67.
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