Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles
Mengmeng Li, Shufeng He, Yangying Sun, Daodong Pan, Changyu Zhou, Jun He
Topics & Concepts
MyofibrilChemistryCircular dichroismLysineDenaturation (fissile materials)ArginineRheologyProtein secondary structureBiochemistryAmino acidNuclear chemistryMaterials scienceComposite materialMeat and Animal Product QualityBee Products Chemical AnalysisAnimal Nutrition and Physiology