A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products
Zongshuai Zhu, Ming Huang, Yiqun Cheng, Iftikhar Ali Khan, Jichao Huang
Topics & Concepts
Maillard reactionGlycationFood scienceChemistryProcessed meatPolyphenolMass spectrometryBiochemistryChromatographyAntioxidantReceptorAdvanced Glycation End Products researchBiochemical effects in animalsPhytochemicals and Antioxidant Activities