中文

黄明

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Formation of N-epsilon-Carboxymethyllysine and N-epsilon-Carboxyethyllysine in Prepared Chicken Breast by Pan Frying

Release time:2024-01-01Hits:

Impact Factor:

1.765
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF FOOD PROTECTION
Co-author:

朱宗帅,程轶群,黄苏红,姚明俊,雷阳,KHAN IFTIKHAR ALI,黄明,周兴虎
Correspondence Author:

HM
Document Code:

cfsh8ah9lols0sqkagq3089qh2u60p0c
Volume:

82
Issue:

12
Page Number:

2154-2160
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:The effect of oxidation and Maillard reaction on formation of N-epsilon -carboxymethyllysine and N-epsilon-carboxyethyllysine in prepared chicken breast

Next One:Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat