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

Published 2020 View Full Article

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Title
A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products
Authors
Keywords
CML, CEL, Formation, Determination, Inhibition
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 98, Issue -, Pages 30-40
Publisher
Elsevier BV
Online
2020-02-06
DOI
10.1016/j.tifs.2020.01.021

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