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

Journal of Food Quality

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Figure 9

Figure 9: 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 9 | 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 