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Author

Fei Wang

Shandong University of Technology, China
1 article in our journals

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Research ArticleOpen accessCharacterization of Crude Polyphenol Oxidase Activity in Buckwheat SproutsYuedong Song, Yangfang Zhang, Yilin Wang et al.Buckwheat sprouts can not only effectively reduce the trypsin inhibitor in buckwheat grain, but also improve the content of bioactive ingredients such as flavonoids and other effective components. However, Polyphenol Oxidase (PPO) in buckwheat sprouts causes browning of food, which limits the application of buckwheat sprouts in food. In addressing this problem, studying the characteristics of PPO in buckwheat sprouts … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 2 · 25 Jun 2021 · 6,486 accessesView PDFCite