Accumulation of N-carboxymethyllysine and N-carboxyethyllysine in precooked pork during cold storage and subsequent reheating

作者：Zhijie Liu, Yubi GAO, Lin Li, Yiqun Huang, Keqiang Lai · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142229 · 被引用次数：9 · 研究领域：Meat and Animal Product Quality、Biochemical effects in animals、GABA and Rice Research