Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions
Ezgi Doğan Cömert, Vural Gökmen
Topics & Concepts
MethylglyoxalFood scienceChemistryCooking methodsScavengerRaw meatScavengingArginineCooked meatCreatineBiochemistryAntioxidantAmino acidEnzymeMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals