The enzyme used to reduce bitterness of grapes commonly contains

Question: The enzyme used to reduce bitterness of grapes commonly contains
[A].

α-L-rhamonosidase

[B].

β-d-glucosidase

[C].

β- galactosidase

[D].

both (a) and (b)

Answer: Option D

Explanation:

No answer description available for this question.