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Formation of advanced glycation end products in raw and subsequently boiled broiler muscle:biological variation and effects of postmortem ageing and storage

Suhong Huang Xiaoli Dong Yali Zhang Yuru Chen Yajie Yu Ming Huang Yuandong Zheng

食品科学与人类健康(英文)2022，Vol.11Issue(2)：P.255-262,8.
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食品科学与人类健康(英文)2022，Vol.11Issue(2)：P.255-262,8.DOI:10.1016/j.fshw.2021.11.012

Formation of advanced glycation end products in raw and subsequently boiled broiler muscle:biological variation and effects of postmortem ageing and storage

Suhong Huang 1Xiaoli Dong 1Yali Zhang 1Yuru Chen 1Yajie Yu 1Ming Huang 2Yuandong Zheng3

作者信息

  • 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,Jiangsu 210095,China
  • 2. 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,Jiangsu 210095,China Nanjing Huangjiaoshou Food Science Technology Co.,Ltd.,National R&D Center for Poultry Processing Technology,Nanjing,Jiangsu 210095,China
  • 3. Henan Province Qi County Yongda Food Industry Co.,Ltd.,Hebi,Henan 458000,China
  • 折叠

摘要

关键词

Carboxymethyllysine/Broiler/Postmortem ageing/Storage/Heating

分类

轻工纺织

引用本文复制引用

Suhong Huang,Xiaoli Dong,Yali Zhang,Yuru Chen,Yajie Yu,Ming Huang,Yuandong Zheng..Formation of advanced glycation end products in raw and subsequently boiled broiler muscle:biological variation and effects of postmortem ageing and storage[J].食品科学与人类健康(英文),2022,11(2):P.255-262,8.

基金项目

supported by the China Agriculture Research System(CARS-41-Z)。 （CARS-41-Z）

食品科学与人类健康(英文)

OACSCDCSTPCD

2097-0765

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