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Food Chemistry|March 9, 2020
L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breastYinyin Zhang, Daojing Zhang, Yajun Huang, et al.Food Chemistry|July 25, 2022
Effects of manual washing with three alkaline sterilizing agent solutions on egg quality during storageDongmei Pan, Rui Li, Yakai Li, et al.Journal of the Science of Food and Agriculture|January 10, 2019
Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model systemWen Nie, Kezhou Cai, Yuzhu Li, et al.Food Chemistry|January 6, 2020
Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausageCheng Ning, Pengqi Bao, Daojing Zhang, et al.Food Chemistry|April 2, 2023
Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservationDongmei Pan, Yakai Li, Yue Hu, et al.Meat Science|May 4, 2021
Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solutionPengqi Bao, Li Chen, Yu Wang, et al.Pageof 3