Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments
| Autor: | Lin, Hui, Lai, Keqiang, Zhang, Juanjuan, Wang, Faxiang, Liu, Yongle, Rasco, Barbara A, Huang, Yiqun |
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| Zdroj: | In Food Chemistry: X 30 October 2022 15 |
| Databáze: | ScienceDirect |
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