Polyphenol oxidase (PPO) activit and yellow pigment content are the importantcolor traits affecting the apparence of wheat-based products in wheat kernels.Polyphenol oxidase (PPO) is a major cause of time-dependent darkening anddiscoloration in Asian noodles and other wheat-based products. The highly yellowpigment content(YPC) will not only result in the flour yellowness increased, but alsoreduces the whiteness of the flour. They are both the main factors leading to the flourcolor and luster are not be fond...
| 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
