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Effects of L-arginine and L-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:0308-8146

Translation or Not:no

Pre One:Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products

高瑞昌

Gender:Male Education Level:With Certificate of Graduation for Doctorate Study Alma Mater:中国海洋大学 Degree:doctor Status:Employed School/Department:食品与生物工程学院 Business Address:食品楼201室 Contact Information:0511-88780201 E-Mail:xiyuan2008@ujs.edu.cn

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Effects of L-arginine and L-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)