Formation of Nϵ-Carboxymethyllysine and Nϵ-Carboxyethyllysine in Prepared Chicken Breast by Pan FryingZongshuai Zhu, Xinghu Zhou, Ming‐Jun Yao et al.|Journal of Food Protection|2019Cited by 27
Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysineZongshuai Zhu, Ming Huang, Jing Yang et al.|Food Chemistry|2021Cited by 25
The effect of oxidation and Maillard reaction on formation of N<sup>ε</sup>-carboxymethyllysine and N<sup>ε</sup>-carboxyethyllysine in prepared chicken breastZongshuai Zhu, Xinghu Zhou, Ming Huang et al.|CyTA - Journal of Food|2019Cited by 23