机译:盐和冷藏的组合对生猪肉和随后进行商业灭菌的猪肉末中蛋白质结合的N〜ε-(羧甲基)赖氨酸和N〜ε-(羧乙基)赖氨酸形成的影响
Changsha Univ Sci & Technol, Sch Chem & Biol Engn, 960,2nd Sect,Wanjiali South Rd, Changsha 410114, Hunan, Peoples R China;
Shanghai Ocean Univ, Coll Food Sci & Technol, 999 Hucheng Huan Rd, Shanghai 201306, Peoples R China;
Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA;
Changsha Univ Sci & Technol, Sch Chem & Biol Engn, 960,2nd Sect,Wanjiali South Rd, Changsha 410114, Hunan, Peoples R China;
Shanghai Ocean Univ, Coll Food Sci & Technol, 999 Hucheng Huan Rd, Shanghai 201306, Peoples R China;
Washington State Univ, Sch Food Sci, Pullman, WA 99164 USA;
Shanghai Ocean Univ, Coll Food Sci & Technol, 999 Hucheng Huan Rd, Shanghai 201306, Peoples R China;
Shanghai Ocean Univ, Coll Food Sci & Technol, 999 Hucheng Huan Rd, Shanghai 201306, Peoples R China;
Changsha Univ Sci & Technol, Sch Chem & Biol Engn, 960,2nd Sect,Wanjiali South Rd, Changsha 410114, Hunan, Peoples R China;
Advanced glycation end-products; Pork; Sodium chloride; Sodium nitrite; Storage;
机译:评估盐和多磷酸盐对蛋白氧化和Nε-(羧甲基)赖氨酸和Nε-(羧乙基)赖氨酸形成在烤牛肉馅饼上的影响
机译:脂质氧化对中式香肠贮藏过程中N〜ε-羧甲基赖氨酸和N〜ε-羧乙基赖氨酸形成的影响
机译:辐照对熟肉制品中N-ε-羧甲基赖氨酸和N-ε-羧乙基赖氨酸形成的影响
机译:比较处理方案对血液中Nε-(羧甲基)赖氨酸和Nε-(羧乙基)赖氨酸的影响的验证研究
机译:甘蔗糖蜜提取物对Nε-(羧甲基)赖氨酸和Nε-(羧乙基)赖氨酸形成的抑制作用