The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast
2019
ABSTRACTThe aim of this work was to investigate the effect and correlation of boiled, deep-fried and roast thermal processing on Ne -carboxymethyllysine and Ne-carboxyethyllysine formation in prepa...
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