The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid

已完结 10 由木木发布于 2026/1/4 15:44:25

DOI:10.1016/j.foodchem.2024.142649
作者：Kuo Xu , Ao-Jing Lv , Rui-Ling Dong , Yu-Cong Li , Li-Ting Zeng , Yang Wang , He-Shuai Li , Jun Qi , Hu-Hu Wang , Chun-Hui Zhang , Guo-Yuan Xiong ,&nb
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Effects of varying levels of arginine (Arg) and aspartic acid (Asp) on the water-holding capacity (WHC) and eating quality of marinated pork meat were investigated. The addition of Arg signi

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