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Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi
The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL), poly...
Autores principales: | Bai, Shuang, You, Liqin, Wang, Yongrui, Luo, Ruiming |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9260384/ https://www.ncbi.nlm.nih.gov/pubmed/35811981 http://dx.doi.org/10.3389/fnut.2022.925208 |
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