中文

黄继超

Associate Professor Supervisor of Master's Candidates

School/Department: College of Engineering
Education Level:The graduate student is educated
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:南京农业大学

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A comprehensive review of N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine in thermal processed meat products

Release time:2024-04-30Hits:

Impact Factor:

14.466
Affiliation of Author(s):

工学院（含乡镇企业学院）
Journal:

TRENDS IN FOOD SCIENCE & TECHNOLOGY
Co-author:

朱宗帅,黄明,程轶群,KHAN IFTIKHAR ALI,黄继超
Document Code:

l62if22m1bs8eje55zrll49r1f5pjtin
Volume:

98
Page Number:

30-40
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:Air frying combined with grape seed extract inhibits N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine by controlling oxidation and glycosylation

Next One:Effect of grape seed extract combined with modified atmosphere packaging on the quality of roast chicken