Effects of seasoning addition and cooking conditions on the formation of free and protein-bound heterocyclic amines and advanced glycation end products in braised lamb
Qiaochun Chen, Keyu Lu, Jiayi He, Qian Zhou, Siqian Li, Hui Xu, Yuting Su, Mingfu Wang
Topics & Concepts
SeasoningGlycationChemistryFood scienceBiochemistryOrganic chemistryRaw materialReceptorAdvanced Glycation End Products researchProtein Hydrolysis and Bioactive PeptidesPhytoestrogen effects and research