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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-ni...

https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_gale_infotracacademiconefile_A742508015

Investigation on the Contents of N[sup.ε]-carboxymethyllysine, N[sup.ε]-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market

About this item

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

Publisher

MDPI AG

Journal title

Foods, 2023-02, Vol.12 (4)

Language

English

Formats

Publication information

Publisher

MDPI AG

More information

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

Identifiers

Primary Identifiers

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

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