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. 2017 Jun 30;7:290. doi: 10.3389/fcimb.2017.00290

Figure 6.

Figure 6

(A) Characterization of CHAP-amidase protein (1 μg/mL) in different temperatures ranging from 5 to 60°C. (B) Characterization of CHAP-amidase protein in different pH valus ranging from 4 to 12. Data are expressed as the mean ± SD.