Investigation on the Contents of N[sup.ε]-carboxymethyllysine, N[sup.ε]-carboxyethyllysine, and N-ni...
Investigation on the Contents of N[sup.ε]-carboxymethyllysine, N[sup.ε]-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market
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Author / Creator
Wang, Wenjing , Kou, Yafei , Du, Yanli , Li, Mingyu , Zhang, Jian , Yan, Aiping , Xie, Jianhua and Shen, Mingyue
Publisher
MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
MDPI AG
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Scope and Contents
Contents
Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing. In this study, the contents of AGEs, NAs, α-dicarbonyls and the proximate composition were investigated in two kinds of commerci...
Alternative Titles
Full title
Investigation on the Contents of N[sup.ε]-carboxymethyllysine, N[sup.ε]-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market
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Record Identifier
TN_cdi_gale_infotracacademiconefile_A742508015
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_gale_infotracacademiconefile_A742508015
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods12040724
