Structural changes of a protein extract from apple with polyphenoloxidase activity obtained by cationic reversed micellar extraction induced by high-pressure carbon dioxide and thermosonication.

Soni and Madamwar 22 found that at 0.2 M KCl, acid cellular phosphatase activity recovery from fermentation broth was maximum, observing also a decreasing trend in back transfer protein recovery by further increasing ionic strength.

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