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pro vyhledávání: '"Syahira Izyana Mohd Azmi"'
Autor:
Syahira Izyana Mohd Azmi, Pavan Kumar, Neelesh Sharma, Awis Qurni Sazili, Sung-Jin Lee, Mohammad Rashedi Ismail-Fitry
Publikováno v:
Foods, Vol 13, Iss 3, p 379 (2024)
In the original publication [...]
Externí odkaz:
https://doaj.org/article/68bd2d0428ce4791bcf111b421051876
Autor:
Syahira Izyana Mohd Azmi, Pavan Kumar, Neelesh Sharma, Awis Qurni Sazili, Sung-Jin Lee, Mohammad Rashedi Ismail-Fitry
Publikováno v:
Foods, Vol 12, Iss 6, p 1336 (2023)
Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing hig
Externí odkaz:
https://doaj.org/article/8467049bfdd544888622000997df950a