Fig. 4

SEM imaging (500x magnification) of garlic peel (a) before and (b) after treatment with laccase (198.5 U L− 1) from V. salarius and with 9.4 mM HBA at a pH of 7.1 and a temperature of 31.1 °C. (b) FTIR spectroscopy analysis and (c) XRD analysis of garlic peel before and after treatment with laccase (198.5 U L− 1) from V. salarius. The XRD plot shows X-ray intensity on the y-axis versus the diffraction angle (2θ) on the x-axis.