Investigation on the Contents of N<sup>ε</sup>-carboxymethyllysine, N<sup>ε</sup>-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market
Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing. In this study, the contents of AGEs, NAs, α-dicarbonyls and the proximate comp...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-02-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/4/724 |