Hydrolysis of Myofibrillar Protein and resultant Tenderization of Beef by Maitake Extract (Grifola frondosa) Injection

Grifola frondosa

Immune support

SpeciesMaitake, Hen of the Woods

JournalJournal of Cookery Science of Japan

Year2016

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Grifola frondosa in Journal of Cookery Science of Japan in 2016. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Takako Yamazaki Hajime Iwamori Naoko Ito (2016). Hydrolysis of Myofibrillar Protein and resultant Tenderization of Beef by Maitake Extract (Grifola frondosa) Injection. Journal of Cookery Science of Japan https://doi.org/10.11402/cookeryscience.49.348

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