Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)-Reference-Cited by-同舟云学术

Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)

Published:2024-07 Issue: Volume:445 Page:138735
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Man Hao,Sun Peizi,Lin Junxin,Ren Xiang,Li Dongmei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

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