Content of free and protein‐binding N(ε)‐carboxymethyllysine and N(ε)‐carboxyethyllysine in different parts of braised chicken

In order to illustrate the levels of advanced glycation end products (AGEs) in Chinese traditional braised chicken, the distribution of free and protein‐binding N(ε)‐carboxymethyllysine (CML) and N(ε)‐carboxyethyllysine (CEL) in four parts of processed chicken including chest (X), leg (T), skin (P),...

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Detalles Bibliográficos
Autores principales: Zhu, Zongshuai, Fang, Rui, Cheng, Yiqun, Khan, Iftikhar Ali, Huang, Jichao, Li, Bin, Huang, Ming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020262/
https://www.ncbi.nlm.nih.gov/pubmed/32148786
http://dx.doi.org/10.1002/fsn3.1317

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020262/
https://www.ncbi.nlm.nih.gov/pubmed/32148786
http://dx.doi.org/10.1002/fsn3.1317

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