Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins
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Elsevier BV
Reference79 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Inhibition of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice;Food Bioscience;2024-08
2. Inhibition of Nε‐(carboxyethyl)lysine and Nε‐(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade‐containing Micromeria fruticosa;Food Science & Nutrition;2024-06-14
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