Peroxidase activity in fresh and processed mango (mangifera indica) puree
The enzyme was extracted and partially purified by (NH4)zSO4 fractionation. Optimum pH extraction and activity was determined by varying pH of 0.1M citrate .-0.2M phospate buffer. Effect of varying concentrations of H1O2 and guaiacol as substrates were examined. Presence of different concentrations...
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| Format: | Book |
| Language: | English |
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