Formation of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine during black tea processing.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.12.051
Abstract: This study selected common processing methods for orthodox black tea and investigated changes in the levels of Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL), lysine, and polyphenols during each processing stage and using different parameters of each processing… read more here.
Keywords: black tea; tea; tea processing; cml cel ... See more keywords
Analytical determination of CML and CEL in oral use tobacco products by HPLC-MS/MS method
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DOI: 10.1016/j.microc.2021.106338
Abstract: Abstract Exogenous dietary advanced glycation endproducts (AGEs) have been suggested to increase health risk. Oral use tobacco products are used as substitute for cigarette smoking due to their “reduced risk” and no second-hand smoke. They… read more here.
Keywords: cml cel; cel; use; oral use ... See more keywords