Changes in Quality and the Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine during Air-frying of Pleurotus eryngii
The fluorescent advanced glycation end products (AGEs) and two typical AGEs, Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL) were identified in Pleurotus eryngii chips using fluorescence spectroscopy and ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometr...
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| Autors principals: | , , , , , , , , |
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| Format: | Artigo |
| Idioma: | Chinês |
| Publicat: |
The editorial department of Science and Technology of Food Industry
2024-11-01
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| Col·lecció: | Shipin gongye ke-ji |
| Matèries: | |
| Accés en línia: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110110 |
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