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Formation of N ε -carboxymethyllysine and N ε -carboxyethyllysine in ground beef during heating as affected by fat, nitrite and erythorbate

Crossref DOI link: https://doi.org/10.1007/s11694-016-9400-6

Published Online: 2016-09-02

Published Print: 2017-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sun, Xiaohua

Tang, Juming

Wang, Jing

Rasco, Barbara A.

Lai, Keqiang

Huang, Yiqun
Funding

Funding for this research was provided by:

USDA-NIFA (2011-68003-20096)

Shanghai Ocean University (A1-0209-14-0902-2)
License Information

License valid from 2016-09-02