l–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin
| Autor: | Li, Linxian, Chen, Li, Ning, Cheng, Bao, Pengqi, Fang, Hongmei, Zhou, Cunliu |
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| Zdroj: | In Food Hydrocolloids January 2020 98 |
| Databáze: | ScienceDirect |
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