Polyphenol oxidase browning in the formation of dark spots on fresh wet noodle sheets: How dark spots formed.
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DOI: 10.1016/j.foodchem.2020.126800
Abstract: The role of polyphenol oxidase (PPO) in the browning of fresh wet noodle sheets (FWNS) was discussed. To release the chemical formation mechanism of the dark spots formed on FWNS, the reconstituted FWNS and PPO-catechol… read more here.
Keywords: wet noodle; spots formed; formation; dark spots ... See more keywords