Formation of /Nε-(carboxymethyI)lysine and loss of lysine in casein glucose-Fatty acid model systems
(2010)
Journal Article
Advanced glycation end-products (AGEs) and advanced lipoxidation 7nd-products (ALEs) form when proteins are heated with reducing sugar or lipid. Nε(Carboxymethyl)lysine (CML) is the most commonly studied AGE/ALE in foods, but the relative importance... Read More about Formation of /Nε-(carboxymethyI)lysine and loss of lysine in casein glucose-Fatty acid model systems.