Fig. 1From: Enhancing the thermostability of α-L-rhamnosidase from Aspergillus terreus and the enzymatic conversion of rutin to isoquercitrin by adding sorbitolEffects of sorbitol, at different concentrations, on the thermostability of α-L-rhamnosidase at 70 °C. The level of thermostability before each incubation was defined as 100%. Each value represents the mean of three independent measurementsBack to article page