Content of free and protein‐binding N<sup>ε</sup>‐carboxymethyllysine and N<sup>ε</sup>‐carboxyethyllysine in different parts of braised chicken

Zongshuai Zhu(Henan Institute of Science and Technology), Ming Huang(Nanjing Agricultural University), Iftikhar Ali Khan(Nanjing Agricultural University), Rui Fang(University of Georgia), Bin Li(Ministry of Agriculture), Yiqun Cheng(Nanjing Agricultural University), Jichao Huang(Nanjing Agricultural University)
Food Science & Nutrition
January 9, 2020
10.1002/fsn3.1317
Cited by 19

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