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Author Question: The three compounds that are responsible for the browning in fruits when they are cut include all of ... (Read 52 times)

Sportsfan2111

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on: Aug 19, 2018
The three compounds that are responsible for the browning in fruits when they are cut include all of the following EXCEPT
 a. polyphenol oxidase enzymes.
  b. nitrogen.
  c. oxygen.
  d. phenolic compounds.

Question 2

Phenolic compounds
 a. are also known as tannins.
  b. are found predominately in ripe fruits.
  c. provide the sweet flavor found in ripe fruits.
  d. prevent enzymatic browning by an enzyme called polyphenol oxidase.


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momolu

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Reply #1 on: Aug 19, 2018
Answer to Question 1

b

Answer to Question 2

a


Sportsfan2111

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Reply 2 on: Aug 19, 2018
YES! Correct, THANKS for helping me on my review

anyusername12131

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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