•The study selected the inhibitors of mung bean sprouts polyphenol oxidase (PPO).•Mung bean sprouts before storage were treated with ascorbic acid.•Sprouts treated with 2mM and 20mM ascorbic acid had a lowered PPO activity.•Lowered PPO activity reflected in a significant decrease in enzymatic browning.
Food Chemistry – Elsevier
Published: Jan 15, 2018
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