摘要 : The ability of phytases from fresh fruits and vegetables to degrade phytate in foods was determined in vitro. In contrast to the more consistent presence of phytase in vegetables, only a few fruits contained detectable phytase act... 展开 The ability of phytases from fresh fruits and vegetables to degrade phytate in foods was determined in vitro. In contrast to the more consistent presence of phytase in vegetables, only a few fruits contained detectable phytase activity. The highest phytase activities were 121 and 97 nmol min~-1 g~-1 in scallion leaves and avocado fruit, respectively. 收起