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>The content change curve at different temperatures of 1-galloyl-glucose.</div>

Journal of Food Quality

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Figure 4

Figure 4: 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 4 | 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 