Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

Bhaskar Mitra; Rene Lametsch; Ines Greco; Jorge Ruiz Carrascal

doi:10.1016/j.meatsci.2018.07.026

Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

Bhaskar Mitra, Rene Lametsch, Ines Greco, Jorge Ruiz Carrascal

8 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	145
Sider (fra-til)	415-424
Antal sider	10
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2018.07.026
Status	Udgivet - nov. 2018

Adgang til dokumentet

10.1016/j.meatsci.2018.07.026

Citationsformater

@article{a2943f04ca0847759ba3c73cd327fa40,

title = "Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments",

keywords = "Furosine, Lanthionine, Protein crosslinks, Carboxymethyllysine, Advanced glycation end products, Maillard reaction, Cooked meat, Residue level modifications",

author = "Bhaskar Mitra and Rene Lametsch and Ines Greco and {Ruiz Carrascal}, Jorge",

year = "2018",

month = nov,

doi = "10.1016/j.meatsci.2018.07.026",

language = "English",

volume = "145",

pages = "415--424",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

TY - JOUR

T1 - Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

AU - Mitra, Bhaskar

AU - Lametsch, Rene

AU - Greco, Ines

AU - Ruiz Carrascal, Jorge

PY - 2018/11

Y1 - 2018/11

KW - Furosine

KW - Lanthionine

KW - Protein crosslinks

KW - Carboxymethyllysine

KW - Advanced glycation end products

KW - Maillard reaction

KW - Cooked meat

KW - Residue level modifications

U2 - 10.1016/j.meatsci.2018.07.026

DO - 10.1016/j.meatsci.2018.07.026

M3 - Journal article

C2 - 30055433

SN - 0309-1740

VL - 145

SP - 415

EP - 424

JO - Meat Science

JF - Meat Science

ER -

Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

Adgang til dokumentet

Fingeraftryk

Citationsformater