Influence of Amorphous Phenol and Its Fractions on the Activityof Fish Intestinal Peptidases
In the study of 7 species of freshwater bony fish: carp <i>Cyprinus carpio</i> L., bream <i>Abramis brama</i> (L.), white bream <i>Blicca bjoerkna</i> (L.), rouch <i>Rutilus rutilus</i> (L.), perca <i>Perca fluviatilis</i> L. sander <i>Zander lucioperca</i> (L.) and, it was shown that <i>in vitro</i> the effects of amorphous phenol, as well as its liquid fractions, formed after 12 months after production, are species-specific and depend on the concentration of phenol and the localization of peptidases.