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

doi:10.13995/j.cnki.11-1802/ts.028227

Monitoring the production of N^ε-(carboxymethyl)lysine and N^ε-(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

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 254-259.

PDF(2371 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 254-259. DOI: 10.13995/j.cnki.11-1802/ts.028227

Monitoring the production of N^ε-(carboxymethyl)lysine and N^ε-(carboxyethyl) lysine during the boiling process of yak meat based on real-time mass spectrometry method

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(8): 254-259 https://doi.org/10.13995/j.cnki.11-1802/ts.028227

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2371 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-06-08	2021-07-15	2022-04-25
Issue Date
2022-05-18

Please choose a citation manager

Content to export