l-Lysine/l-arginine/l-cysteine synergistically improves the...

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Food Chemistry 2019 / 1

l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation

Ning, Cheng, Li, Linxian, Fang, Hongmei, Ma, Fei, Tang, Yuxiang, Zhou, Cunliu
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.01.116
Date:
January, 2019
File:
PDF, 767 KB
2019
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