Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin
| Autor: | Li, Shiyi, Li, Linxian, Zhu, Xiaoxu, Ning, Cheng, Cai, Kezhou, Zhou, Cunliu |
|---|---|
| Zdroj: | In Food Hydrocolloids April 2019 89:330-336 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect