Bromelain: Enzymological Properties and Key Points for Food, Pharmaceutical, and Industrial Applications
Bromelain is a class of thiol protease (cysteine protease) mixtures primarily derived from pineapple juice, peel, and stem tissues. It is typically a pale yellow to light brown amorphous powder with a slight characteristic odor, and an approximate molecular weight on the order of 3.3 × 10^4.
危险品化学品经营许可证（带存储）