目的研究鲜榨梨汁中多酚氧化酶的活性受高压和热协同处理的影响。
Objective To study the effect of high pressure alone or combined with heating treatment of fresh pear juice on PPO activity in it.
应用分光光度法，研究了甘薯中多酚氧化酶的特性及褐变的控制方法。
In this paper, the characteristics of Polyphenol Oxidase from sweet potato and its control methods were studied by spectrophotometry.
随着保压时间的延长和温度的升高，桃汁中多酚氧化酶相对活性逐渐降低。
The activity of PPO in the juice decreased gradually with the rise of heating temperature and the extension of pressure holding time.
应用推荐