Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine in tea and the factors affecting their formation

Gespeichert in:

Autor*in:	Jiao, Ye [verfasserIn] He, Jialiang Li, Fengli Tao, Guanjun Zhang, Shuang Zhang, Shikang Qin, Fang Zeng, Maomao Chen, Jie

Format:	Artikel
Sprache:	Englisch

Erschienen:	2017

Übergeordnetes Werk:	Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 232(2017), Seite 683-688
Übergeordnetes Werk:	volume:232 ; year:2017 ; pages:683-688

Links:	Volltext Link aufrufen

DOI / URN:	10.1016/j.foodchem.2017.04.059

Katalog-ID:	OLC1997117371

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