Nε-(carboxymethyl)lysine formation from the Maillard...

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Food Science and Biotechnology 2019 / 10

Nε-(carboxymethyl)lysine formation from the Maillard reaction of casein and different reducing sugars

Park, Ho-Young, Oh, Mi-Jin, Park, Yongkon, Kim, Yoonsook
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Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-019-00689-3
Date:
October, 2019
File:
PDF, 1.17 MB
2019
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