Improvement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid
Zhiyu Xiong, Tong Shi, Wei Zhang, Yunfei Kong, Yuan Li, Ruichang Gao
Topics & Concepts
Salt (chemistry)ChemistryFood scienceBighead carpArginineChromatographyBiochemistryAmino acidFish <Actinopterygii>CarpOrganic chemistryFisheryBiologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth