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. 2022 Mar 24;11(7):937. doi: 10.3390/foods11070937

Figure 3.

Figure 3

Regulatory effects of immobilized ECH on EC in simulation system and Chinese liquor. (a) ECH and immobilized ECH (4000 U/L) was added to the simulation system at 50 °C for 12 h; (b) immobilized ECH (4000 U/L) was added to different volume of the Chinese liquor (10 mL, 1000 mL) at 50 °C for 12 h.