Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast
Yinyin Zhang, Daojing Zhang, Yajun Huang, Li Chen, Pengqi Bao, Hongmei Fang, Baocai Xu, Cunliu Zhou
Topics & Concepts
Food scienceTendernessChemistryChicken breastLysineMarinationArginineAmino acidBiochemistryMeat and Animal Product QualityBiochemical effects in animalsAdvanced Chemical Sensor Technologies