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Published in 2023 at "Food chemistry"
DOI: 10.2139/ssrn.4372829
Abstract: Nε-carboxymethyllysine (CML), a frequently used marker of advanced glycation end products (AGEs) in food, was generated in food processing easily and caused changes in myofibrillar proteins (MPs) characterization. The relevance between glycosylated MPs structure alternation…
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Keywords:
thermal conditions;
glycated myofibrillar;
carboxymethyllysine;
myofibrillar proteins ... See more keywords