Talk:Polyphenol oxidase

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what is the structure of polyphenol oxidase??

Food browning[edit]

This article mentions tea and coffee are a result of PPO, but the article on Maillard_reaction implies the opposite. I would think roasting coffee would be in the realm of a Maillard reaction instead due to the intentional heating, which would likely inactive the PPO enzyme in the process anyway. Can another shed more light on this subject and/or comment if that line related to tea and coffee should be removed? Bobtheowl2 (talk) 16:17, 23 July 2012 (UTC)

Why does "cresolase" redirect here?[edit]

Not used or explained in article. (talk) 06:01, 22 August 2014 (UTC)