Analysis of NΕ-(carboxymethyl) lysine content in oriental foods

被引：0
|
作者：
Bian, Hua-Wei [1 ]
Li, Yu-Ting [2 ]
Li, Bing [2 ,3 ]
Fu, Quan-Yi [2 ]
Li, Lin [2 ,3 ]
机构：
[1] Clinic Nutrition Department, The Third Affiliated Hospital of Sun Yat-sen University, Guangzhou , China
[2] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou , China
[3] Guangdong Province Key Laboratory for Green Processing of Natural Products and Product, Guangzhou , China
来源：
Modern Food Science and Technology | 2014年 / 30卷 / 11期
关键词：
Amino acids;
D O I：
10.13982/j.mfst.1673-9078.2014.11.039
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：223 / 228
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