Effects of four amino acids (Arg, Gly, Lys, and Pro) on the structural integrity and emulsification properties in myofibrillar protein of Litopenaeus vannamei during freeze–thaw cycles

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Sili Xiao, XinYi Meng, LeYao Cai, Qiaoyu Liu, Xianlin Wei, Xiaofang Zeng, Weidong Bai, Hao Dong
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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