Article Versions Notes

Zhang S, Zhou P, Han P, Zhang H, Dong S, Zeng M. Formation of N^ε-Carboxymethyl-Lysine and N^ε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization. Foods. 2023; 12(5):1039. https://doi.org/10.3390/foods12051039

Zhang, Siqi, Pengcheng Zhou, Peng Han, Hao Zhang, Shiyuan Dong, and Mingyong Zeng. 2023. "Formation of N^ε-Carboxymethyl-Lysine and N^ε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization" Foods 12, no. 5: 1039. https://doi.org/10.3390/foods12051039

Zhang, S., Zhou, P., Han, P., Zhang, H., Dong, S., & Zeng, M. (2023). Formation of N^ε-Carboxymethyl-Lysine and N^ε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization. Foods, 12(5), 1039. https://doi.org/10.3390/foods12051039