Impact of L-arginine on the quality of heat-treated Antarctic krill: Influence of pH and the guanidinium group
Xiang Ren, Xinyu Zhang, Peizi Sun, Junxin Lin, Yuying Zhang, Dongmei Li
Topics & Concepts
Antarctic krillKrillChemistryArginineFood scienceSolubilityBiochemistryAmino acidFisheryBiologyOrganic chemistryMeat and Animal Product QualityAquaculture Nutrition and GrowthProtein Hydrolysis and Bioactive Peptides