The effect of oxidation and Maillard reaction on formation of N<sup>ε</sup>-carboxymethyllysine and N<sup>ε</sup>-carboxyethyllysine in prepared chicken breast
Zongshuai Zhu(Henan Institute of Science and Technology), Xinghu Zhou, Jichao Huang(Nanjing Agricultural University), Yiqun Cheng(Nanjing Agricultural University), Ming Huang(Nanjing Agricultural University), Chuangchuang Zhang(Johns Hopkins University), Iftikhar Ali Khan(Nanjing Agricultural University), Yajie Yu(Nanjing Agricultural University), Suhong Huang(Nanjing Agricultural University)
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