基于实时质谱快速监控牦牛肉水煮过程中羧甲基赖氨酸和羧乙基赖氨酸的生成
张聪, 丛梦, 傅小玲, 黄琴, 李伟丽, 陈伍志, 吴韬
Monitoring the production of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl) lysine during the boiling process of yak meat based on real-time mass spectrometry method
ZHANG Cong, CONG Meng, FU Xiaoling, HUANG Qin, LI Weili, CHEN Wuzhi, WU Tao
食品与发酵工业
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2022, (8): 254
-259
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DOI: 10.13995/j.cnki.11-1802/ts.028227
