Cut potatoes. Potato on the left was cut immediately before the image was taken. Potato on the right was cut and then left exposed to the air for few hours. The brownish colour results from oxidation of certain phenolic compounds in the potato under the action of polyphenol oxidase (PPO) enzymes. | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / Giphotostock |
Taille de l’image : | 5164 px × 3438 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : | - |