Work

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

Year: 2024

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2024.142649

Authors: 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, Qing-Yong Zhang

Institutions: Anhui Agricultural University, Ministry of Agriculture and Rural Affairs, Xinjiang Agricultural University, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Anhui Science and Technology University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4405747364

FWCI: 3.841

Cites: 47

Cited by: 14

Related to: 10