Artificial meat tenderization using plant cysteine...

Current Opinion in Food Science 2020 / 12

Artificial meat tenderization using plant cysteine proteases

Gagaoua, Mohammed, Dib, Amira Leila, Lakhdara, Nedjoua, Lamri, Melisa, Botineştean, Cristina, Lorenzo, José M
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Journal:
Current Opinion in Food Science
DOI:
10.1016/j.cofs.2020.12.002
Date:
December, 2020
File:
PDF, 108 KB
2020
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