Effect of proteases from ginger rhizome on the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 02 Vol. 120

Effect of proteases from ginger rhizome on the fragmentation of myofibrils and tenderness of chicken breast

Cruz, Pamela Lemos, Panno, Pedro Henrique Canal, Giannotti, Juliana Di Giorgio, Carvalho, Raquel Vieira de, Roberto, Consuelo Domenici
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Volume:
120
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108921
Date:
February, 2020
File:
PDF, 5.38 MB
2020
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