l-cysteine:

Davide Spanu1, Davide Besana2, Simona Rimoldi2

  • 1Department of Science and High Technology, University of Insubria, Via Valleggio 11, Como 22100, Italy.

Food chemistry
|January 25, 2026
PubMed
概括

乙氨酸有效地降低了金枪鱼中的 (Hg) 和甲基 (MeHg). 这种食品安全处理显著降低了头金枪鱼和新鲜片中的含量,为消费者提供了保护.

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