低钠复合盐体系中L-赖氨酸和L-精氨酸对肌原纤维蛋白结构及凝胶性能的影响
武炎楠,乌悦,王伟,李明,刘苗苗,鞠云龙,李远征,曹云刚
Effects of Low-Sodium Salt Mixture Combined with L-Lysine or L-Arginine on the Structure and Gel Properties of Myofibrillar Protein
WU Yannan, WU Yue, WANG Wei, LI Ming, LIU Miaomiao, JU Yunlong, LI Yuanzheng, CAO Yungang
食品科学
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2026, (8): 19
-31
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DOI: 10.7506/spkx1002-6630-20251112-097