The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04817-4.pdf
Reference36 articles.
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4. Chang H-J, Wang Q, Zhou G-H, Xu X-L, Li C-B (2010) Influence of weak organic acids and sodium chloride marination on characteristics of connective tissue collagen and textural properties of beef semitendinosus muscle. J Texture Stud 41(3):279–301. https://doi.org/10.1111/j.1745-4603.2010.00226.x
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