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. 2022 Apr 1;11(7):1025. doi: 10.3390/foods11071025

Figure 3.

Figure 3

Biochemical characteristics of the purified OUC-FaFcn1. (A) Optimum reaction temperature. (B) Thermal stability of OUC-FaFcn1. (C) Optimum reaction pH. (D) pH stability of OUC-FaFcn1. (E) Effects of metal ions and chemicals. (F) Substrate specificity of OUC-FaFcn1.