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Artificial meat tenderization using plant cysteine proteases

https://doi.org/10.1016/j.cofs.2020.12.002

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Enzymes in Meat Processing

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Bioactive Molecules in Food

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Biotechnological Applications of Plant Proteolytic Enzymes

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Three phase partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes

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inferredcites →https://doi.org/10.1016/j.meatsci.2020.108311openalex-snapshot

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inferredcites →https://doi.org/10.1080/10408398.2011.623247openalex-snapshot

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