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Keyword [N~ε-(carboxymethyl)lysine]
Result: 1 - 5 | Page: 1 of 1
1.
Formation And Reduction Mechanism Of N~ε-(carboxymethyl)lysine And N~ε-(carboxyethyl)lysine In Maillard Reaction
2.
Effects Of Resveratrol On The Formation Of AGEs And Quality Of High Protein Containing Intermediate Moisture Foods During Storage
3.
Effect Of Fish Freshness On The Formation Of Advanced Glycation End Products (AGEs) In Grilled Fish Fillets
4.
Intestinal Absorption Mechanism Of Myofibrillar Protein-bound N~ε-(Carboxymethyl) Lysine
5.
Effects Of Frozen Storage Of Raw Pork On The Formation Of Advanced Glycation End-products In Meat Products
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