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    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

    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 by Suhong Huang, Xiaoli Dong, Yulong Zhang, Ming Huang, Yuandong Zheng

    Published 2022-09-01
    Subjects: “…Nε-carboxymethyl-lysine…”
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