English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In vitro chlorophyll a degradation by horseradish peroxidase in the presence   of the resorcinol was investigated in this work, and the influence of pH and   temperature was particularly studied. Chlorophyll a degradation was followed   by UV-VIS and HPLC. Chlorophyll a was degraded when hydrogen peroxide was   added into reaction mixture containing chlorophyll fraction, horseradish   peroxidase, resorcinol and phosphate buffer. HPLC analysis has identified the   main degradation product of chlorophyll a as 132 -hydroxychlorophyll a. The   degradation was traced at different temperatures and pH values. The   increasing temperatures led to increase of chlorophyll a degradation, with a   maximum at 37 °C. The degradation also increased with increasing pH values,   reaching maximum at pH 6

In vitro studies of temperature and pH influence on chlorophyll degradation by horseradish peroxidase: Spectroscopic and HPLC studies