机译:在黑茶加工过程中形成N〜ε-(羧甲基)赖氨酸和N〜ε-(羧乙基)赖氨酸
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Henan Univ Sci & Technol Sch Food & Bioengn Luoyang 471023 Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
N-epsilon-(carboxymethyl)lysine; N-epsilon-(carboxyethyl)lysine; Black tea; Tea processing; Polyphenols; Intermediate compounds; Dietary advanced glycation end products;
机译:红茶加工过程中N〜ε-(羧甲基)赖氨酸和N〜ε-(羧乙基)赖氨酸的形成
机译:儿茶素对绿茶和模型系统中N-EPSILON-(羧甲基)赖氨酸和N-ε-(羧乙基)赖氨酸形成的影响
机译:茶中N-ε-(羧甲基)赖氨酸和N-ε-(羧乙基)赖氨酸及其影响因素
机译:一些天然化合物增强N&(羧甲基)赖氨酸形成
机译:热加工食品中的羧甲基赖氨酸对小鼠血浆代谢组的影响。
机译:通过UPLC-MS / MS同时测定各种加工方法后鹿茸不同部位的Nε-(羧甲基)赖氨酸和Nε-(羧乙基)赖氨酸
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