PROCESSES FOR IMPROVING THE TENDERNESS OF MEAT USING A COLD WATER BUFFERED ENZYME

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• 2. 产蛋白酶的菌株、制备蛋白酶液的方法及使用该酶液于改善低次等烟叶品质 [P] . 中国专利： CN102816710A . 2012-12-12
• 3. Processes for improving the tenderness of meat using a cold water buffered enzyme [P] . 美国专利： US3156566A . 1964-11-10

  机译： 使用冷水缓冲酶改善肉嫩度的方法

• 4. enzyme preparation for improving the tenderness of meat [P] . 德国专利： DE69420894D1 . 1999-11-04

  机译： 改善肉嫩度的酶制剂

• 5. enzyme preparation for improving the tenderness of meat [P] . 德国专利： DE000001492682A . 1969-11-06

  机译： 改善肉嫩度的酶制剂

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• 3. New Ionic Liquids with Buffering and Chelating Abilities for Enzyme Engineering [J] . Guangnan Ou ,Biyan He . 生命科学与技术进展（英文） . 2019,第10期
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