Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing
Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing
Authors
Keywords
Oxidation, Maillard reaction, N, -carboxymethyllysine, N, -carboxyethyllysine, Braised chicken
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