Dear researchers,

I 'm working on myrosinase, and it's application, in these papers

((An unusual case of ‘ uncompetitive activation ’ by ascorbic acid : purification and kinetic properties of a myrosinase from Raphanus sativus seedlings))

((High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts)),

They have added vitamin C for myrosinase activation reaction, so what is the mechanism of vitamin C in this process?

Best Regards

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