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>Changes in flavonoid content at different temperatures.</div>

Journal of Food Quality

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Figure 8

Figure 8: 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 8 | 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 