Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat
Advanced glycation end products (AGEs) might pose health risks, and processing and storage could accelerate the generation of AGEs in meat. However, limited few reports indicated the changes of AGEs contents in meat during storage. In this study, the aim is to investigate the oxidation and precursor...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2022-09-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302200060X |
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