4 results on '"Huang, Suhong"'
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2. Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat
3. In-package cold plasma treatment of braised chicken: voltage effect
4. Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
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