Effects of reaction conditions on Nε-(1-Carboxymethyl)-L-lysine formation in reducing sugar-lysine mode reaction systems

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Science and Technology Research Pub Date : 2023-01-01 DOI:10.3136/fstr.fstr-d-22-00178

W. Han, Songtao Ge, X. Tan

引用次数: 0

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还原糖-赖氨酸反应体系中反应条件对Nε-(1-羧甲基)- l -赖氨酸生成的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.