Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat
Suhong Huang(Nanjing Agricultural University), Yuandong Zheng, Xiaoli Dong(University of California, Riverside), Ming Huang(Nanjing Agricultural University), Yulong Zhang(Nantong University)
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