Oxidation combined with Maillard reaction induced free and protein-bound N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine formation during braised chicken processing
Release time:2024-01-01Hits:
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD SCIENCE AND HUMAN WELLNESS
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Co-author:
朱宗帅,方芮,黄明,魏云计,周光宏
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Correspondence Author:
HM
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Document Code:
y34aew7mdthtg17avd3p12ap8pr3lfg2
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Volume:
9
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Issue:
4
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Page Number:
383-393
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Translation or Not:
no
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Date of Publication:
2020-01-01
