Lv6
3018 积分 2023-09-05 加入
http://www.ijalel.org/pdf/587.pdf
5天前
已完结
Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)
11天前
已完结
Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments
1个月前
已完结
The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle
1个月前
已完结
Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism
1个月前
已完结
Novel edible starch films incorporating papain for meat tenderization
1个月前
已完结
Meat tenderization mechanism and the impact of plant exogenous proteases: A review
1个月前
已完结
Tenderization of Meat with Ginger Rhizome Protease
1个月前
已完结
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