Effect of a Partially Purified Actinidin Enzyme from Kiwi Fruit on the Chemical Properties of Aged Chicken Meat
YY Mohamed, MM Ahmed - IOP Conference Series: Earth and …, 2023 - iopscience.iop.org
The aim of this study was to investigate the effect of the actinidin enzyme which is partially
purified from kiwi fruit, on the chemical properties of aged chicken meat. Thirty-five old laying …
purified from kiwi fruit, on the chemical properties of aged chicken meat. Thirty-five old laying …
Insight into Catalase Immobilization, Applicability, and Inactivation Mechanisms through Process Engineering Strategies
Z Tabassum, AK Wani, M Girdhar - Enzyme Inactivation in Food …, 2022 - taylorfrancis.com
Catalase, an antioxidant, is predominant in living organisms dwelling in oxygen-rich
environments. From simple microorganisms to plants and animals, it is crucial in bestowing …
environments. From simple microorganisms to plants and animals, it is crucial in bestowing …