Determination of the Content of Phenolic Compounds and the Changes of Polyphenol Oxidase and Each Index during Browning of <i>Phyllanthus emblica</i> at Different Storage Temperatures

<div>RP-HPLC chromatogram of 1-galloyl-glucose, GA, TGG, and EA (Note: A, reference product; B, test product; 1, 1-galloyl-glucose; 2, GA; 3, TGG; 4, EA).</div>

Journal of Food Quality

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Figure 2: Determination of the Content of Phenolic Compounds and the Changes of Polyphenol Oxidase and Each Index during Browning of <i>Phyllanthus emblica</i> at Different Storage Temperatures 

Figure 2 | Determination of the Content of Phenolic Compounds and the Changes of Polyphenol Oxidase and Each Index during Browning of Phyllanthus emblica at Different Storage Temperatures 