Immobilization of Purified Pectin Lyase from <i>Acinetobacter calcoaceticus</i> onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry

<div>Absorbance % changes in all fruit juice filtrates control (C) treated with free (F-PNL) and immobilized pectin lyase (IMB-PNL).</div>

Journal of Chemistry

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Figure 9

Figure 9: Immobilization of Purified Pectin Lyase from <i>Acinetobacter calcoaceticus</i> onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry 

Figure 9 | Immobilization of Purified Pectin Lyase from Acinetobacter calcoaceticus onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry 