TY  - GEN
AU  - Roldan,Mar
AU  - Loebner,Jürgen
AU  - Degen,Julia
AU  - Henle,Thomas
AU  - Antequera,Teresa
AU  - Ruiz-Carrascal,Jorge
TI  - Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
SN  - 1873-7072
PY  - 2015///1214
KW  - Animals
KW  - Color
KW  - Cooking
KW  - methods
KW  - Cysteine
KW  - chemistry
KW  - Flavoring Agents
KW  - Furaldehyde
KW  - analogs & derivatives
KW  - Glucose
KW  - Glycation End Products, Advanced
KW  - analysis
KW  - Hot Temperature
KW  - Meat
KW  - Ribose
KW  - Sheep
KW  - Taste
KW  - Time Factors
KW  - Water
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.foodchem.2014.07.100
ER  -