Effect of L-Arg Concentration on Structural and Gelling Properties of Myofibrillar Protein under Oxidative Conditions
MA Wenhui, KUANG Jiwei, LI Baoling, GAO Xiang, CAO Yungang, HUANG Junrong
FOOD SCIENCE . 2021, (24): 24 -31 .  DOI: 10.7506/spkx1002-6630-20200903-028