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 rutin (note: C and D are reference substances; 5, rutin).</div>

Journal of Food Quality

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Figure 3

Figure 3: 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 3 | 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 