Furosine and Nε-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage
Derya BAYRAK KUL, Pınar Anlar, Zeynep Feyza Yılmaz Oral, Mükerrem Kaya, Güzin Kaban
Topics & Concepts
TBARSFood scienceChemistryLysineSalt (chemistry)BiochemistryLipid peroxidationAntioxidantAmino acidPhysical chemistryBiochemical Analysis and Sensing TechniquesGABA and Rice ResearchAdvanced Glycation End Products research