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《Food and Fermentation Industries》 1989-03
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The Characters of Polyphenol Oxidase in Lotus Root and Prevention of Discoloration of Lotus Root

Hu Jun(Department of Food Science Zhejiang Agriculture University, Hangzhou)  
In this paper,the bronwing during storage and transport of the lotus root was described. The characters of polyphenol oxidase in the lotus root tissue such as the reaction rate,substrate concentration, optimun temperature and pH value was investigated. Sodium thio-sulphate and vitamin C are used as main agent to reaistant the browning of the lotus root during stroge and transport.
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