Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles
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DOI: 10.1016/j.fbio.2022.102302
文献链接: https://linkinghub.elsevier.com/retrieve/pii/S2212429222007611
其他信息:
出版社: Elsevier BV
作者: Mengmeng Li; Shufeng He; Yangying Sun; Daodong Pan; Changyu Zhou; Jun He