Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins
| Autor: | Aydemir, Mehmet Emin, Altun, Serap Kılıç, Takım, Kasım, Yilmaz, Mustafa Abdullah, Yalçin, Hamza |
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| Zdroj: | In Meat Science August 2024 214 |
| Databáze: | ScienceDirect |
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