Effects of raw meat and process procedure on Nε-carboxymethyllysine and Nε-carboxyethyl-lysine formation in meat products
Crossref DOI link: https://doi.org/10.1007/s10068-016-0185-5
Published Online: 2016-08-31
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yu, Ligang
Gao, Chang
Zeng, Maomao
He, Zhiyong
Wang, Linxiang
Zhang, Shuang
Chen, Jie
License valid from 2016-08-01