Effects of l -arginine on the physicochemical and gel properties of chicken actomyosin-Reference-Cited by-同舟云学术

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Effects of l -arginine on the physicochemical and gel properties of chicken actomyosin

Published:2016-11 Issue: Volume:92 Page:1258-1265
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lei Zhen,Fu Yuan,Xu Peng,Zheng Yadong,Zhou Cunliu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference41 articles.

1. Meat Products Handbook. Practical Science and Technology;Feiner,2006

2. Use of Phosphates in Meat Products. Meat Industry Research Conference;Knipe,2004

3. Dietary considerations to prevent loss of bone and renal function

4. The regulation and function of phosphate in the human body

5. Effects of Prolonged High Phosphorus Diet on Phosphorus and Calcium Balance in Rats

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