Peroxidase from horseradish, Type VI, essentially salt-free, lyophilized powder, ≥250 units/mg solid (using pyrogallol)
Peroxidase from horseradish, Type II, essentially salt-free, lyophilized powder, 150-250 units/mg solid (using pyrogallol)
Peroxidase from horseradish, Type VI-A, essentially salt-free, lyophilized powder, ≥250 units/mg solid (using pyrogallol), 950-2000 units/mg solid (using ABTS)
Peroxidase from horseradish, lyophilized, powder, ~150 U/mg
Peroxidase from horseradish, Type I, essentially salt-free, lyophilized powder, ≥50 units/mg solid (using pyrogallol)
Peroxidase from horseradish, Suitable for manufacturing of diagnostic kits and reagents
Peroxidase from horseradish, Highly stabilized, essentially salt-free, lyophilized powder, 200-300 units/mg solid (using pyrogallol)
Peroxidase from horseradish, Type XII, essentially salt-free, lyophilized powder, ≥250 units/mg solid (using pyrogallol)
Peroxidase from horseradish, Type X, ammonium sulfate suspension