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1 Ergebnisse
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Formation of N-carboxymethyllysine in raw and heat-treated ..:
Wu, Shuai
;
Lai, Keqiang
;
Chen, Ming
...
Journal of Food Composition and Analysis. 118 (2023) - p. 105177 , 2023
Link:
https://doi.org/10.1016/j.jfca.2023.105177
RT Journal T1 <Title>Formation of N-carboxymethyllysine in raw and heat-treated hen eggs: Effects of egg freshness</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2023.105177&Exemplar=1&LAN=DE A1 Wu, Shuai A1 Lai, Keqiang A1 Chen, Ming A1 Fan, Yuxia A1 Li, Xiangjun A1 Tan, Linzhi A1 Xiang, Xiaole A1 Huang, Yiqun PB Elsevier BV YR 2023 SN 0889-1575 JF Journal of Food Composition and Analysis VO 118 SP 105177 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2023.105177 DO https://doi.org/10.1016/j.jfca.2023.105177 SF ELIB - SuUB Bremen
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