TILINTI, B. Z. 关于“木瓜蛋白酶作为食品嫩化剂用于埃塞俄比亚食品加工的范围和机遇”的综述. 食品营养化学, [S. l.], v. 1, n. 2, p. 83, 2023. DOI: 10.18686/zhfnc.v1i2.83. Disponível em: https://cae.usp-pl.com/index.php/zhfnc/article/view/83. Acesso em: 16 10月. 2024.