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Science and Technology of Food Industry > 2002 > (04): 39-41.

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[1]	Yueheng HU, Fang LIU. Comparison of Properties of Membrane-Bound and Soluble Polyphenol Oxidase from Dangshan Pear[J]. Science and Technology of Food Industry, 2021, 42(7): 324-329. DOI: 10.13386/j.issn1002-0306.2020060269
[2]	LI Xiao-li, WANG Cheng, ZHU Jing-rong, HE Qiong, LIU Feng-juan. Effect of Drying Rate on Cytochemical Localization of Phenolic Substance and Polyphenol Oxidase and Browning in Thompson Seedless Grape[J]. Science and Technology of Food Industry, 2019, 40(5): 99-107. DOI: 10.13386/j.issn1002-0306.2019.05.018
[3]	ZHENG Long, XIAO Zheng-dong, WANG Lu-jun, CAI Xin-ling, FU Song-ling. Study on the relationship between the browning and polyphenol oxidase activity of Castanea mollissima[J]. Science and Technology of Food Industry, 2015, (18): 126-130. DOI: 10.13386/j.issn1002-0306.2015.18.017