Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yunji WEI"'
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 4, Pp 383-393 (2020)
The objective of this work was to investigate the effects of oxidation and Maillard reaction on free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation during braised chicken processing. It was found that a pos
Externí odkaz:
https://doaj.org/article/e89e8d5d22354901b1319d26ff9e284b
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 4, Pp 383-393 (2020)
The objective of this work was to investigate the effects of oxidation and Maillard reaction on free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation during braised chicken processing. It was found that a pos
Publikováno v:
Journal of the Science of Food and Agriculture. 101:388-397
Background Braised chicken is one of the well-known traditional processed meat products in China. However, there is little or no report on Nɛ -carboxymethyllysine (CML) and Nɛ -carboxyethyllysine (CEL) formation when chicken braising. Besides, brai
Publikováno v:
Se pu = Chinese journal of chromatography. 40(2)
The residues of fipronil and its metabolites, namely fipronil-desulfinyl, fipronil-sulfone, and fipronil-sulfide, have attracted increasing attention since the European egg contamination incident. In this study, by optimizing the pretreatment method
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 101(2)
Braised chicken is one of the well-known traditional processed meat products in China. However, reports are scarce with respect to the formation of NLevels of free and protein-bound CML and CEL were found to increase with heating time and temperature