GINGER RHIZOME - NEW SOURCE OF PROTEOLYTIC-ENZYME

被引：68
作者：
THOMPSON, EH [1 ]
WOLF, ID [1 ]
ALLEN, CE [1 ]
机构：
[1] UNIV MINNESOTA, DEPT ANIM SCI, MEAT SCI LAB, ST PAUL, MN 55101 USA
来源：
JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1973.tb02836.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：652 / 655
页数：4
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