Conformational and charge changes induced by l-Arginine and...

Food Hydrocolloids 2019 / 04 Vol. 89

Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin

Li, Shiyi, Li, Linxian, Zhu, Xiaoxu, Ning, Cheng, Cai, Kezhou, Zhou, Cunliu
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Volume:
89
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.10.059
Date:
April, 2019
File:
PDF, 598 KB
english, 2019
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