Effect of physicochemical parameters on the stability and activity of garlic alliinase and its use for in-situ allicin synthesis
Fig 5
Effect of salts on the initial activity of alliinase (A) and 3 h (B) incubation at 25°C.
All results are normalized to alliinase activity measured at 0 h (25°C, Tricine-KOH buffer, no additives). Means followed by the same letter (a–f) were not significantly different (P>0.01, ANOVA, Tukey’s test).