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. 2019 Nov 20;8(12):600. doi: 10.3390/foods8120600

Figure 2.

Figure 2

Temperature’s effect on the caseinolytic activities (CAs) of C. cardunculus (Cc), C. papaya (Cp), calf rennet (Cr) and F. carica (Fc) extracts, measured in buffer acetate (pH 5.5). The percentages (%) of relative CA represent the means of three independent determinations performed in triplicate for each coagulant.