首页|期刊导航|食品科学与人类健康（英文）|Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

Zongshuai Zhu Rui Fang Ming Huang Yunji Wei Guanghong Zhou

食品科学与人类健康（英文）2020，Vol.9Issue(4)：383-393,11.

Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

Zongshuai Zhu ¹Rui Fang ¹Ming Huang ¹Yunji Wei ²Guanghong Zhou³

作者信息

1. College of Food Science and Technology,Nanjing Agricultural University,Nanjing Jiangsu 210095,China
2. Nanjing Huang jiaoshou Food Science and Technology Co.,Ltd,National R&D Center For Poultry Processing Technology,Nanjing,210095,China
3. Huai'an Customs,Nanjing,210095,China
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摘要

关键词

Oxidation/Maillard reaction/Nε-carboxymethyllysine/Nε-carboxyethyllysine/Braised chicken

Key words

Oxidation/Maillard reaction/Nε-carboxymethyllysine/Nε-carboxyethyllysine/Braised chicken

引用本文复制引用

Zongshuai Zhu,Rui Fang,Ming Huang,Yunji Wei,Guanghong Zhou..Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing[J].食品科学与人类健康（英文）,2020,9(4):383-393,11.

基金项目

This work was supported by China Agriculture Research System(CARS-41-Z06),National Key R&D Program(2016YFD040040303),Key R&D Program(Modern Agriculture)of Jiangsu Province(BE2019308)and Nanjing Customs Scientific Research Project(No.2020KJ24). （CARS-41-Z06）

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