Investigation on the contents of n-carboxymethyllysine, n-carboxyethyllysine, and n-nitrosamines in commercial sausages on the chinese market

HIGHLIGHTS

• who: Wenjing Wang and colleagues from the State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, China have published the article: Investigation on the Contents of N-carboxymethyllysine, N-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market, in the Journal: Foods 2023, 724 of /2023/
• what: In this study the contents of AGEs NAs u03b1-dicarbonyls and the proximate composition were investigated in two kinds of commercial sausages (fermented sausages and cooked sausages) in the Chinese market.
• how: The results showed that . . .
  

   

  

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