T: Toxicology & Chemical Food Safety
Effects of Sulfhydryl Compounds, Carbohydrates, Organic Acids, and Sodium Sulfite on the Formation of Lysinoalanine in Preserved Egg
Version of Record online: 21 JUL 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 8, pages T1621–T1628, August 2014
How to Cite
Luo, X.-y., Tu, Y.-g., Zhao, Y., Li, J.-k. and Wang, J.-j. (2014), Effects of Sulfhydryl Compounds, Carbohydrates, Organic Acids, and Sodium Sulfite on the Formation of Lysinoalanine in Preserved Egg. Journal of Food Science, 79: T1621–T1628. doi: 10.1111/1750-3841.12543
- Issue online: 5 AUG 2014
- Version of Record online: 21 JUL 2014
- Manuscript Accepted: 20 MAY 2014
- Manuscript Received: 26 SEP 2013
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