Content of free and protein‐binding Nε‐carboxymethyllysine and Nε‐carboxyethyllysine in different parts of braised chicken

by Zongshuai Zhu, Rui Fang, Yiqun Cheng, Iftikhar Ali Khan, Jichao Huang, Bin Li, Ming Huang
Published 2020-02-01

The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast

by Zongshuai Zhu, Suhong Huang, Iftikhar Ali Khan, Yiqun Cheng, Yajie Yu, Chuangchuang Zhang, Jichao Huang, Ming Huang, Xinghu Zhou
Published 2019-01-01