Effects of L- and iso-ascorbic acid on meat protein hydrolyzing activity of four commercial plant and three microbial protease preparations
Minh Ha, Alaa El-Din Bekhit, Alan Carne
Food Chemistry | ELSEVIER SCI LTD | Published : 2014
Awarded by Meat and Livestock Australia
We acknowledge funding support from Meat and Livestock Australia (Project no: A.MPT.0024) and assistance from the Centre for Protein Research, Department of Biochemistry, University of Otago, with mass spectrometry.