@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",
}