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Formation of protein-bound N-carboxymethyllysine and N-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars

Xiaohua Sun, Xiangjun Li, Juming Tang, Keqiang Lai, Barbara Rasco, Yiqun Huang

2020Food Chemistry55 citationsDOIOpen Access PDF

Topics & Concepts

LactoseFructoseChemistrySucroseSterilization (economics)Food scienceSugarGalactoseBiochemistryForeign exchange marketMonetary economicsForeign exchangeEconomicsMeat and Animal Product QualityFood Quality and Safety StudiesBiochemical effects in animals
Formation of protein-bound N-carboxymethyllysine and N-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars | Litcius