Effects of acetic acid, ethanol, and sodium chloride on the formation of Nε-carboxymethyllysine, Nε-carboxyethyllysine and their precursors in commercially sterilized pork
Lin Li, Shanshan Kong, Yongle Liu, Yiqun Huang, Yan Li, Keqiang Lai
Topics & Concepts
ChemistrySterilization (economics)Acetic acidEthanolFood scienceMaillard reactionSodiumMethylglyoxalAlcoholBiochemistryOrganic chemistryEnzymeEconomicsForeign exchange marketMonetary economicsForeign exchangeAdvanced Glycation End Products researchBiochemical effects in animalsFood Quality and Safety Studies