Physics · Food Science
एजिंग (aging) प्रक्रिया के दौरान मांस में कोमलता (tenderness) बढ़ाने के लिए मुख्य रूप से कौन सा एंजाइम जिम्मेदार होता है?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1लाइसोसोम (Lysozymes)
- 2एमाइलेज (Amylases)
- 3लाइपेस (Lipases)
- 4कैथेप्सिन (Cathepsins)✓
सही उत्तर देखें
कैथेप्सिन (Cathepsins)
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