N ε ‐carboxymethyllysine and N ε ‐carboxyethyllysine kinetics and water loss analysis during chicken braising-Reference-Cited by-同舟云学术

N ε ‐carboxymethyllysine and N ε ‐carboxyethyllysine kinetics and water loss analysis during chicken braising

Published:2020-10 Issue:2 Volume:101 Page:388-397
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhu Zongshuai¹,Fang Rui¹,Zhao Di¹,Huang Ming¹²^ORCID,Wei Yunji³

Affiliation:

1. Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology Nanjing Agricultural University Nanjing China

2. Nanjing Huang Jiaoshou Food Technology Co., Ltd National R&D Center for Poultry Processing Technology Nanjing China

3. Huai'an Customs Nanjing China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10528

Reference30 articles.

1. The advanced glycation end product N ϵ ‐carboxymethyllysine and its precursor glyoxal increase serotonin release from Caco‐2 cells

2. Advanced glycation endproducts and its receptor for advanced glycation endproducts in obesity

3. Diabetes and advanced glycation endproducts

4. Possible participation of advanced glycation end products in the pathogenesis of colorectal cancer in diabetic patients

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