| 标题 |
L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical |
| 网址 | |
| DOI |
10.5713/ajas.17.0617
doi
|
| 其它 |
期刊:Asian-Australasian Journal of Animal Sciences 作者:Peng Xu; Yadong Zheng; Xiaoxu Zhu; Shiyi Li; Cunliu Zhou 出版日期:2017-12-19 |
| 求助人 | |
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(2025-6-4)