Effect of Arginine on Microwave-Induced Pre-gelation of Sturgeon Myofibrillar Protein under Low Salt Condition
In order to investigate the effect of arginine (Arg) on the microwave-induced pre-gelation of myofibrillar protein (MP) from sturgeon under low salt condition, MP added with different concentrations of Arg was microwaved and evaluated for physicochemical, structural and morphological properties and...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-04-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-006.pdf |
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