Article ID Journal Published Year Pages File Type
10540474 Food Chemistry 2013 10 Pages PDF
Abstract
► Proteases exhibited different characteristics using various substrates. ► The hydrolysing capability of asparagus proteases toward meat proteins is reported. ► Asparagus proteases exhibited lower rates of proteolysis compared with kiwifruit.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins
Authors
, , , ,