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Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage.
Ning, Cheng; Bao, Pengqi; Zhang, Daojing; Li, Linxian; Chen, Li; Fang, Hongmei; Tang, Yuxiang; Zhou, Cunliu.
Afiliação
  • Ning C; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.
  • Bao P; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.
  • Zhang D; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.
  • Li L; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.
  • Chen L; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.
  • Fang H; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.
  • Tang Y; School of Foreign Studies, Hefei University of Technology, Hefei 230009, Anhui, PR China.
  • Zhou C; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China. Electronic address: zhoucl4@hfut.edu.cn.
Food Chem ; 312: 126122, 2020 May 15.
Article em En | MEDLINE | ID: mdl-31901825
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Produtos da Carne Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Produtos da Carne Idioma: En Ano de publicação: 2020 Tipo de documento: Article