Combination effects of salts and cold storage on the formation of protein-bound Nɛ -(carboxymethyl)lysine and Nɛ -(carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork
Niu, Lihong, Sun, Xiaohua, Tang, Juming, Wang, Jianhui, Wang, Jing, Rasco, Barbara A., Lai, Keqiang, Fan, Yuxia, Huang, YiqunVolume:
264
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.05.054
Date:
October, 2018
File:
PDF, 751 KB
english, 2018