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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)

Hao Man; Peizi Sun; Junxin Lin; Xiang Ren; Dongmei Li
Food Chemistry · Vol. 445 · pp. 138735 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-07-01
Publication Year2024
Volume445
Pages138735
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.138735
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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