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Research ArticleOpen accessPhrase in the titleDistribution of Polyphenol Oxidase in some Cruciferae VegetablesAndi Nur Faidah Rahman, Februadi Bastian, Jumriah Langkong, Shuji FujitaEnzymatic oxidation of polyphenolic compounds in damaged tissue of many fruits and vegetables induced undesirable browning as results in decreased marketability of products. A new type of polyphenol oxidase (PPO) that is “Phloroglucinol Oxidase (PhO)” have been reported in turnip and cabbage, and the purified enzymes also had strong peroxidase (POD) activity. Distribution of PPO from different plant source of … …American Journal of Applied Sciences, Vol. 13, Issue 1 · 31 Jan 2016 · 8,093 accessesView PDF Cite

1 article for “Cruciferae Vegetables”