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