Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | Meat Science |
Volume | 145 |
Pages (from-to) | 415-424 |
Number of pages | 10 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 2018 |
- Furosine, Lanthionine, Protein crosslinks, Carboxymethyllysine, Advanced glycation end products, Maillard reaction, Cooked meat, Residue level modifications
Research areas
ID: 201859326