portant for consumer acceptance (Moss, 1971; Miskelly, 1984, 1996), while low L* values indicate undesirable Polyphenol oxidase (PPO) causes darkening and discoloration of discoloration or darkening of noodles. wheat (Triticum aestivum L.) foods such as noodles. Consequently, a simple, nondestructive, quantitative assay for determining PPO on There is a need for a simple, quantitative assay for...
