A novel formation pathway of Nε-(carboxyethyl)lysine from lactic acid during high temperature exposure in wheat sourdough bread and chemical model
Zhongfei Zhang, Weiwei Cheng, Xiaowen Wang, Mingfu Wang, Feng Chen, Ka‐Wing Cheng
Topics & Concepts
LysineFood scienceChemistryFermentationLactic acidMaillard reactionGlycationBiochemistryAmino acidChemical structureBread makingBacteriaOrganic chemistryBiologyGeneticsReceptorAdvanced Glycation End Products researchGABA and Rice ResearchBiochemical effects in animals