A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products
Zongshuai Zhu(Henan Institute of Science and Technology), Jichao Huang(Nanjing Agricultural University), Iftikhar Ali Khan(Nanjing Agricultural University), Yiqun Cheng(Nanjing Agricultural University), Ming Huang(Nanjing Agricultural University)
Cited by 90
Related Papers
Hypoglycemic and hypolipidemic properties of polysaccharides from Enterobacter cloacae Z0206 in KKAy mice
|Carbohydrate Polymers|2014|96
Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies
|Food Chemistry|2022|64
Multiplex real-time PCR for the identification and quantification of DNA from duck, pig and chicken in Chinese blood curds
|Food Research International|2014|60
The formation, germination, and cold plasma inactivation of bacterial spore
|Food Chemistry Advances|2022|45