New sources of papain: SEM and SDS‐PAGE analysis to determine the natural tenderizer from papaya latex and senesced leaves
This study aims to determine the effectiveness of papaya‐fruit latex and yellow‐senesced leaves as a natural and organic tenderizer. The fruit and leaves of the plant were ground to powder, while 0 g, 10 g, 15 g and 20 g variations were used to cover 50 g of meat for 4 h. Subsequently, the Bradford...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universitas Gadjah Mada, Yogyakarta
2022-09-01
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| Serie: | Indonesian Journal of Biotechnology |
| Soggetti: | |
| Accesso online: | https://jurnal.ugm.ac.id/ijbiotech/article/view/66434 |
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