L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical

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Title
L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
Authors
Keywords
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Journal
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Volume 31, Issue 6, Pages 905-913
Publisher
Asian Australasian Association of Animal Production Societies
Online
2017-12-19
DOI
10.5713/ajas.17.0617

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