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Isolation and characterization of a protease from the Actinidia arguta fruit for improving meat tenderness
An protease from Actinidia arguta for improving meat tenderness was purified, characterized from wild A. arguta fruit by ammonium sulfate precipitation, Sephdex G-25 gel filtration chromatography, and DEAE Sepharose Fast Flow ion exchange chromatography, and its activity was investigated. The purifi...
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| Publicado en: | Food Sci Biotechnol |
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| Autores principales: | , , , , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
The Korean Society of Food Science and Technology
2016
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049133/ https://ncbi.nlm.nih.gov/pubmed/30263375 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0171-y |
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