Published in
Wiley, International Journal of Food Science + Technology, 3(51), p. 742-752, 2015
DOI: 10.1111/ijfs.13016
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Effects of oxidised linoleic acid on the formation of Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine in Maillard reaction system
Journal article published in 2015 by
Ligang Yu,
Zhiyong He,
Maomao Zeng,
Zongping Zheng 
,
Jialiang He,
Mengle Wang,
Jie Chen
,
Jialiang He,
Mengle Wang,
Jie Chen
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