Effect of oxidation and hydrolysis of porcine myofibrillar protein on N ε ‐carboxymethyl‐lysine formation in model systems

Subjects

Subjects :

Ne carboxymethyl lysine
Hydrolysis
Chromatography
Chemistry
Model system
Myofibril
Industrial and Manufacturing Engineering
Food Science

Details

ISSN :

13652621 and 09505423

Volume :

56

Database :

OpenAIRE

Journal :

International Journal of Food Science & Technology

Accession number :

edsair.doi...........67b821de23377b9580d3846f90934165

Full Text :

https://doi.org/10.1111/ijfs.14951