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Protein-bound N-carboxymethyllysine and N-carboxyethyllysine in raw and heat treated whites and yolks of hen eggs

Shuai Wu, Yiqun Huang, Ming Chen, Xuefei Li, Xiaole Xiang, Keqiang Lai

2020Journal of Food Composition and Analysis20 citationsDOI

Topics & Concepts

YolkEgg whiteChemistryFood scienceGlycationLipid oxidationRaw materialBiochemistryAntioxidantReceptorOrganic chemistryAdvanced Glycation End Products researchBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides
Protein-bound N-carboxymethyllysine and N-carboxyethyllysine in raw and heat treated whites and yolks of hen eggs | Litcius