Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties

Publication date: Available online 8 March 2021Source: Meat ScienceAuthor(s): Yong Li, Chaoyi Xue, Wei Quan, Fang Qin, Zhaojun Wang, Zhiyong He, Maomao Zeng, Jie Chen
Source: Meat Science - Category: Food Science Source Type: research