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

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L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
Asian-Australasian Journal of Animal Sciences. 2018;31(6):905-913   Crossref logo
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l–Arginine/l–lysine improves emulsion stability of chicken sausage by increasing electrostatic repulsion of emulsion droplet and decreasing the interfacial tension of soybean oil-water
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Ion pair formation of phosphorylated amino acids and lysine and arginine side chains: A theoretical study
Proteins: Structure, Function, and Genetics. 1996;24(4):495-501   Crossref logo
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Ion pair formation of phosphorylated amino acids and lysine and arginine side chains: A theoretical study
Proteins: Structure, Function, and Genetics. 1996;24(4):495-501   Crossref logo
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Quercetin Prevents DNA Single Strand Breakage and Cytotoxicity Caused By tert-Butylhydroperoxide: Free Radical Scavenging Versus Iron Chelating Mechanism
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Polarographic oxidation of hexacyanoferrate (II) ion in the presence of asparagine, lysine and arginine
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Role of lysine versus arginine in enzyme cold-adaptation: Modifying lysine to homo-arginine stabilizes the cold-adapted α-amylase from Pseudoalteramonas haloplanktis
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l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation
Food Chemistry. 2019;284:219-226   Crossref logo
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Metal ion-catalyzed oxidation of proteins: Biochemical mechanism and biological consequences
Free Radical Biology and Medicine. 1990;9(4):315-325   Crossref logo
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