Hydrolysis To Remove Bitterness Flavourzyme Enzyme Used For Food Processing
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Flavourzyme enzymes Used for food processing, hydrolysis to remove bitterness
Description:
Specifications:
Notices: 2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks. 3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months. 4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.
Applications:
Product advantages: |
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Product Tags: Hydrolysis To Remove Bitterness Flavourzyme Remove Bitterness Flavourzyme Enzyme Food Processing Flavourzyme Enzyme |
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Hydrolysis To Remove Bitterness Flavourzyme Enzyme Used For Food Processing |