Z. Zhang et al. (2017), Matsui et al. (2007), Rayan et al. (2011) and Terefe et al. (2010) concluded on higher resistivity of POD when compared with PPO to thermal in daylilies, green coconut water, cauliflower and strawberry puree in their respective reports. Meanwhile Engmann et al.,(in mulberry ) 2014; Korbel et al., 2013 (in mango); Wang et al., 2017 (in red pepper) suggested otherwise in thermal application of these enzymes inactivation. Why are the discrepancies in literature in the resistivity of POD and PPO?

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