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  1. 1
    The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

    The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation by Zongshuai Zhu, Anthony Pius Bassey, Ming Huang, Iftikhar Ali Khan

    Published 2023-09-01
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  2. 2
    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 by Zongshuai Zhu, Rui Fang, Ming Huang, Yunji Wei, Guanghong Zhou

    Published 2020-12-01
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