Standard
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments. / Mitra, Bhaskar; Lametsch, Rene; Greco, Ines; Ruiz Carrascal, Jorge.
In:
Meat Science, Vol. 145, 2018, p. 415-424.
Research output: Contribution to journal › Journal article › peer-review
Harvard
Mitra, B
, Lametsch, R, Greco, I
& Ruiz Carrascal, J 2018, '
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments',
Meat Science, vol. 145, pp. 415-424.
https://doi.org/10.1016/j.meatsci.2018.07.026
APA
Mitra, B.
, Lametsch, R., Greco, I.
, & Ruiz Carrascal, J. (2018).
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments.
Meat Science,
145, 415-424.
https://doi.org/10.1016/j.meatsci.2018.07.026
Vancouver
Mitra B
, Lametsch R, Greco I
, Ruiz Carrascal J.
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments.
Meat Science. 2018;145:415-424.
https://doi.org/10.1016/j.meatsci.2018.07.026
Author
Mitra, Bhaskar ; Lametsch, Rene ; Greco, Ines ; Ruiz Carrascal, Jorge. / Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments. In: Meat Science. 2018 ; Vol. 145. pp. 415-424.
Bibtex
@article{a2943f04ca0847759ba3c73cd327fa40,
title = "Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments",
keywords = "Furosine, Lanthionine, Protein crosslinks, Carboxymethyllysine, Advanced glycation end products, Maillard reaction, Cooked meat, Residue level modifications",
author = "Bhaskar Mitra and Rene Lametsch and Ines Greco and {Ruiz Carrascal}, Jorge",
year = "2018",
doi = "10.1016/j.meatsci.2018.07.026",
language = "English",
volume = "145",
pages = "415--424",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
AU - Mitra, Bhaskar
AU - Lametsch, Rene
AU - Greco, Ines
AU - Ruiz Carrascal, Jorge
PY - 2018
Y1 - 2018
KW - Furosine
KW - Lanthionine
KW - Protein crosslinks
KW - Carboxymethyllysine
KW - Advanced glycation end products
KW - Maillard reaction
KW - Cooked meat
KW - Residue level modifications
U2 - 10.1016/j.meatsci.2018.07.026
DO - 10.1016/j.meatsci.2018.07.026
M3 - Journal article
C2 - 30055433
VL - 145
SP - 415
EP - 424
JO - Meat Science
JF - Meat Science
SN - 0309-1740
ER -