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Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments.
Lin, Hui; Lai, Keqiang; Zhang, Juanjuan; Wang, Faxiang; Liu, Yongle; Rasco, Barbara A; Huang, Yiqun.
Afiliación
  • Lin H; School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
  • Lai K; College of Food Science and Technology, Shanghai Ocean University, No. 999 HuchengHuan Road, Nanhui New City, Shanghai 201306, China.
  • Zhang J; School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
  • Wang F; School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
  • Liu Y; School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
  • Rasco BA; College of Agriculture and Natural Resources, University of Wyoming, Dept 3354, 1000 E University Ave, Laramie, WY 83071, United States.
  • Huang Y; School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
Food Chem X ; 15: 100387, 2022 Oct 30.
Article en En | MEDLINE | ID: mdl-36211737
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos