GINGER RHIZOME: A NEW SOURCE OF PROTEOLYTIC ENZYME
- 1 May 1973
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 38 (4), 652-655
- https://doi.org/10.1111/j.1365-2621.1973.tb02836.x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- DEGRADATION OF VARIOUS MEAT FRACTIONS BY TENDERIZING ENZYMESJournal of Food Science, 1970
- Sequence of amino acids in the vicinity of the reactive thiol group of stem bromelainBiochemical and Biophysical Research Communications, 1967
- STUDIES ON ENZYMATIC TENDERIZATION OF MEAT. III. HISTOLOGICAL AND PANEL ANALYSES OF ENZYME PREPARATIONS FROM THREE DISTINCT SOURCESaJournal of Food Science, 1958
- STUDIES ON ENZYMATIC TENDERIZATION OF MEAT. II. PANEL AND HISTOLOGICAL ANALYSES OF MEAT TREATED WITH LIQUID TENDERIZERS CONTAINING PAPAINaJournal of Food Science, 1958
- PROPERTIES OF THE PROTEOLYTIC ENZYMES OF COMMERCIAL FICINJournal of Food Science, 1957
- ASSAY AND PROPERTIES OF COMMERCIAL FICINJournal of Food Science, 1957
- MEAT TENDERIZATION. II. FACTORS AFFECTING THE TENDERIZATION OF BEEF BY PAPAINaJournal of Food Science, 1956
- THE HYDROLYSIS OF BEEF PROTEINS BY VARIOUS PROTEOLYTIC ENZYMESaJournal of Food Science, 1956
- DIGESTION OF BEEF BY PAPAIN1Journal of Food Science, 1942
- The Determination of Enzyme Dissociation ConstantsJournal of the American Chemical Society, 1934