Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
Roldan, Mar, Loebner, Jürgen, Degen, Julia, Henle, Thomas, Antequera, Teresa, Ruiz-Carrascal, JorgeVolume:
168
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.07.100
Date:
February, 2015
File:
PDF, 427 KB
english, 2015