Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)

Hao Man, Peizi Sun, Junxin Lin, Xiang Ren, Dongmei Li

Food Chemistry · 2024 · 53 citations · 47 references

Concepts

References

47