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Mingyong Zeng
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Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyste...
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Table_1_Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacif...
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Thermal processed Crassostrea gigas impact the mouse gut microbiota
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Using GC-IMS and SPME-GC-MS to Analysis the Flavor Improvement of Oyster (Crasso...
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Metabolomics investigation on the volatile and non-volatile composition in enzym...
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Related Subjects
Nutrition. Foods and food supply
TX341-641
Food processing and manufacture
Nε-carboxyethyl-lysine
Nε-carboxymethyl-lysine
TP368-456
advanced glycation end products
pacific oyster
sous vide
thermal processing
Animal Nutrition
Clinical and Sports Nutrition
Cooked oyster
Crop and Pasture Nutrition
Dietetics and Nutrigenomics
Enzymatic hydrolysis
Flavor formation
Fluorescent products
Food Chemistry and Molecular Gastronomy (excl. Wine)
Food Nutritional Balance
Intestinal microbiota
Metabolomics
N-epsilon-carboxymethyllysine
Nutrition and Dietetics not elsewhere classified
Nutritional Physiology
Oyster
Public Nutrition Intervention
SCFAs
gc-ims
hydrolysate
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