Gelling Properties of Myosin as Affected by l -Lysine and l -Arginine by Changing the Main Molecular Forces and Microstructure
Fu, Yuan, Zheng, Yadong, Lei, Zhen, Xu, Peng, Zhou, CunliuLanguage:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2017.1315593
Date:
April, 2017
File:
PDF, 1.07 MB
english, 2017