Protein-bound N-carboxymethyllysine and N-carboxyethyllysine in raw and heat treated whites and yolks of hen eggs
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DOI: 10.1016/j.jfca.2020.103491
Abstract: Abstract Little is known about Ne-carboxymethyllysine (CML) and Ne-carboxyethyllysine (CEL), two typical advanced glycation end-products, in raw and cooked egg whites and yolks. This study was aimed to evaluate the levels of protein-bound CML and… read more here.
Keywords: protein bound; hen eggs; whites yolks; bound carboxymethyllysine ... See more keywords