l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation-Reference-Cited by-同舟云学术

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

Published:2019-06 Issue: Volume:284 Page:219-226
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ning Cheng,Li Linxian,Fang Hongmei,Ma Fei,Tang Yuxiang,Zhou Cunliu

Funder

National Natural Science Foundation of China

Natural Science Foundation of Anhui Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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