Purification of β-Glucosidase, One of the Flavor-enhancing Food Enzymes, from Peppermint (Mentha piperita L.) and Its Biochemical Characterization
Hatibe Ertürk Kara, Sabiha Tümay Akgün, Selma Sinan & Yusuf Turan · Asian Journal of Research in Biochemistry · 2022
Aims: Determination of the biochemical properties of β-glucosidase in peppermint, which is rich in aromatic compounds. Study Design: β-glucosidase was purified from mint, and biochemical characterization of the purified enzyme was performed. Place and Duration of Study: This stud...
Open access
Research Article
10.9734/ajrb/2022/v10i430233