Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness.

Maqsood, Sajid; Manheem, Kusaimah; Gani, Asir; Abushelaibi, Aisha.

Afiliação

Maqsood S; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551 United Arab Emirates.
Manheem K; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551 United Arab Emirates.
Gani A; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551 United Arab Emirates.
Abushelaibi A; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551 United Arab Emirates.

J Food Sci Technol ; 55(9): 3427-3438, 2018 Sep.

Article em En | MEDLINE | ID: mdl-30150801