L-lysine enhances pork color through antioxidant activity and myoglobin conformational changes
Xiuyun Guo, Shuangyi Xu, Peiqi Jiang, Chao Fu, J. Y. Wang, Xiangren Meng
Topics & Concepts
MyoglobinLysineChemistryFood scienceAntioxidantConformational changeBiochemistryAmino acidBiochemical effects in animalsMeat and Animal Product QualityAnimal Nutrition and Physiology