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Polyphenol oxidase helps in defense mechanism of plants. It converts toxic phenolic compounds into quinones which are not harmful to plants.
Polyphenol oxidase causes browning in fruit. While often considered a negative effect, this chemical is important in coloring tea, cocoa, and some white wines.
polyphenol non flavonoid polyphenol non flavonoid
The main function of starch in plants is to store energy.
The main function of starch in plants is to store energy.
Sucrose's function in plants are that they are a major component in the structure tough walls of plants :) Hope this helped
The soluble factor will change depending on the tea leaves that you use. the amount of the polyphenol will make a difference as well.
To retain the plants moisture.
Chlorophyll gives plants the green pigment and its function is to make the plants absorb the sun light.
Plants in the forest are a very important factor in the carbon cycle. These plants function as the filter that takes in carbon dioxide and creates oxygen with it.
No! They have similar function
Because all plants function differently.