The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid
Kuo Xu, Ao-jing Lv, Rui-Ling Dong, Yucong Li, Li-ting Zeng, Yang Wang, He-shuai Li, Jun Qi, Huhu Wang, Chunhui Zhang, Guoyuan Xiong, Qing-yong Zhang
Topics & Concepts
Food scienceChemistryWater holding capacityAspartic acidWater retentionArginineBusinessQuality (philosophy)ChromatographyBiochemistryAmino acidEnvironmental scienceSoil waterEpistemologyPhilosophySoil scienceMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Industry and Aquatic Biology