Figure 6. Thermal denaturation of the enzyme at different temperatures. (45 ⁰C (□), 50 ⁰C (∆) and 55 ⁰C (o))

From

A Potential Peroxidase Obtained from the Juice of Beta Vulgaris (Beet)

Pankaj Kumar Chaurasia, Shashi Lata Bharati, Sunil Kumar Singh, Rama S.S. Yadav

American Journal of Food Science and Technology. 2013, 1(3), 30-35 doi:10.12691/ajfst-1-3-4