Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

The objective of this work was to investigate the effects of oxidation and Maillard reaction on free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation during braised chicken processing. It was found that a positive correlation was observed between carbonyl, fat...

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Xehetasun bibliografikoak

Egile Nagusiak:	Zongshuai Zhu, Rui Fang, Ming Huang, Yunji Wei, Guanghong Zhou
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Tsinghua University Press 2020-12-01
Saila:	Food Science and Human Wellness
Gaiak:	Oxidation Maillard reaction Nε-carboxymethyllysine Nε-carboxyethyllysine Braised chicken
Sarrera elektronikoa:	http://www.sciencedirect.com/science/article/pii/S2213453020301567
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