Regulation mechanism of arginine on the structure and gelling properties of myofibrillar protein treated with repeated freezing-thawing

doi:10.13995/j.cnki.11-1802/ts.027553

DENG Wenhui, HAN Xinrui, CHANG Lu, LI Zhaorui, LIU Zimeng, CAO Yungang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 72-77.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 72-77. DOI: 10.13995/j.cnki.11-1802/ts.027553

Regulation mechanism of arginine on the structure and gelling properties of myofibrillar protein treated with repeated freezing-thawing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(16): 72-77 https://doi.org/10.13995/j.cnki.11-1802/ts.027553

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Received	Revised	Published
2021-04-06	2021-04-26	2021-08-25
Issue Date
2021-09-10

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