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.
草菇在贮藏过程中表现出多酚氧化酶(ppo)活性与褐变程度不一致的现象，这主要是由于PPO与底物区域化分布的结果。
The results also showed that the PPO activity of the straw mushroom failed to correspond with the Browning as a result of compartmentation of polyphenol oxidase and its substrates.
研究了热处理法钝化苔干多酚氧化酶（PPO）活性，从而控制酶促褐变的工艺条件及效果。
The activity of polyphenol oxidase (PPO) inlactuca sativa var. angustata was analyzed using heat treatment method to control its enzymatic browning.
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