Effect of garlic sulphur-containing compounds on Nε-(carboxyethyl)lysine formation in a glucose-lysine mode <u>l</u> system

Mei Ji(Dalian Ocean University), Pei Yu(Dalian Ocean University), Yu Wang(Dalian Ocean University), Zhilong Wang(Dalian Ocean University), Qiancheng Zhao(Peking University), Jingyi Wei(Dalian Ocean University)
International Journal of Food Science & Technology
December 29, 2025
Cited by 0


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