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-Reference-Cited by-同舟云学术

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

Published:2022-10 Issue: Volume:15 Page:100387
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Lin Hui,Lai Keqiang,Zhang Juanjuan,Wang Faxiang,Liu Yongle,Rasco Barbara A,Huang Yiqun

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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