Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

Research output: Contribution to journalJournal articleResearchpeer-review

Bhaskar Mitra, Rene Lametsch, Ines Greco, Jorge Ruiz Carrascal

Original languageEnglish
JournalMeat Science
Pages (from-to)415-424
Number of pages10
Publication statusPublished - 2018

    Research areas

  • Furosine, Lanthionine, Protein crosslinks, Carboxymethyllysine, Advanced glycation end products, Maillard reaction, Cooked meat, Residue level modifications

ID: 201859326