Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

Research output: Contribution to journalJournal articlepeer-review

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 journalJournal articlepeer-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 -

ID: 201859326