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. 2020 Sep 1;10(9):413. doi: 10.1007/s13205-020-02399-8

Fig. 8.

Fig. 8

Determination of residual activity of laccase from Stropharia sp. ITCC-8422 at regular intervals for 12 h at various pH and temperature values. a Effect of pH on laccase in the range of 2–11. b Effect of temperature on laccase in the range of 30–60 ℃