L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
Peng Xu (Xu P), Yadong Zheng (Zheng Y), Xiaoxu Zhu (Zhu X), Shiyi Li (Li S), Cunliu Zhou (Zhou C)
Asian-Australas J Anim Sci. 2018;31(6):905-913.   Published online 2017 Dec 19     DOI: https://doi.org/10.5713/ajas.17.0617
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