Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine formation in beef tenderloins

ME Aydemir, SK Altun, K Takım, MA Yilmaz, H Yalçin - Meat Science, 2024 - Elsevier
In this study, the inhibitory effects of homemade hawthorn vinegar-based marinade on the
formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the …
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Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine formation in beef tenderloins

ME Aydemir, SK Altun, K Takım, MA Yilmaz… - Meat … - pubmed.ncbi.nlm.nih.gov
In this study, the inhibitory effects of homemade hawthorn vinegar-based marinade on the
formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the …

Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine formation in beef tenderloins.

ME Aydemir, SK Altun, K Takım, MA Yilmaz… - Meat Science, 2024 - europepmc.org
In this study, the inhibitory effects of homemade hawthorn vinegar-based marinade on the
formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the …