Researchers from Hefei University of Technology Detail Findings in Food Science (l-Arginine and l-Lysine improve the physical stability of soybean oil-myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin)

Source :: Food Weekly News. January 9, 2020, 283
Publication Year :: 2020
Abstract: 2020 JAN 9 (VerticalNews) -- By a News Reporter-Staff News Editor at Food Weekly News -- Current study results on Science - Food Science have been published. According to news [...]

Subjects :: Lysine -- Research
Arginine -- Research
Myosin -- Research
Muscle proteins -- Research
Amino acids
Technology
Editors
Food/cooking/nutrition
L-Lysine (Dietary supplement) -- Research

Tools