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机译:商用灭菌过程中肉中游离蛋白结合的羧甲基赖氨酸和羧乙基赖氨酸的形成
College of food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China;
Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USA;
College of food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China;
School of Food Science, Washington State University, Pullman, WA 99164-6376, USA;
College of food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China;
College of food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China,School of Food Science, Washington State University, Pullman, WA 99164-6376, USA;
Advanced glycation endproduct; Carboxymethyllysine; Carboxyethyllysine; Beef; Pork; Chicken;
机译:在商业灭菌期间,在糖类灭菌期间,在地面猪肉中形成蛋白质结合的N〜ε-羧甲基氰基乙酰丝氨酸,其受糖的类型和浓度的影响
机译:蛋白质结合的N-ε-羧甲基亚甲基和N-epsilon-羧乙基氰基,在原料和热处理的白色和母鸡的蛋黄中
机译:热处理肉类产品中N-epsilon-Carboxymethysine和N-Epsilon-Carboxythysine的全面综述
机译:商业灭菌的贻贝肉(Mytilus chilensis):对过程产量的研究
机译:对来自有机,自由放养和常规生产系统的商用肉鸡的调查,以了解熟肉的产量,肉成分和相对价值。
机译:红烧鸡不同部位游离和结合蛋白质的Nε-羧甲基赖氨酸和Nε-羧乙基赖氨酸的含量
机译:自由和蛋白质结合的Nε-羧甲基氰基和Nε-羧乙基氰基含量的含量在繁华鸡的不同部分
机译:固化肉类辐射灭菌过程与商品热过程等效性的确定