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

Publication date: Available online 10 June 2020Source: Food Science and Human WellnessAuthor(s): Zongshuai Zhu, Rui Fang, Ming Huang, Yunji Wei, Guanghong Zhou

Source: Food Science and Human Wellness - June 11, 2020 Category: Food Science Source Type: research