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After obtaining the enzyme preparation, a further problem is how to improve the stability of the enzyme and prolong its expiration date. Factors Affecting Enzyme […]

In order to adapt to various needs, and taking into account economic and application effects, enzyme preparations are often supplied in four formulations. Liquid Enzyme […]

Lingonberry is a bright red, four-celled berry that grows on a low, creeping, evergreen shrub and is native to boreal forest and Arctic tundra. Lingonberries […]

Fructus Gardeniae has been reported to exhibit functions of protecting the liver, gallbladder, reducing blood pressure, calming, stopping bleeding as well as swelling, and has […]

Enzymes are proteins. The “central dogma” of biochemistry emphasizes the key role of enzyme catalysis and highlights a compelling problem in biochemical evolution. Figure 1. […]

Honeysuckle flowers are the dried buds or blooming flower of Lonicera japonica Thumb, where the main effective component in the stems, leaves and flowers is […]

Enzymes can function in the most natural environment of biological organisms, the most important of which is the cytoplasm (an aqueous solution containing hundreds of […]

Hawthorn is a kind of drupe fruit with a hard kernel, thin flesh and slightly sour taste. Hawthorn berry can be eaten raw or made […]

Enzymology is generally believed to have been discovered by Buchner in 1887 because it indicates that the enzyme can be separated from the broken cells […]

Introduction During normal metabolic functions, highly reactive compounds called free radicals are generated in the body; however, they may also be introduced from the environment. […]