Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products

[Image: see text] Commercial sterilization is a thermal processing method commonly used in low-acid canned food products. Meanwhile, heat treatment can significantly promote advanced glycation end product (AGE) formation in foodstuffs. In this research, the validated analytical methods have been dev...

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Detalles Bibliográficos
Autores principales: Lin, You-Yu, Huang, Shih-Fang, Liao, Kai-Wei, Ho, Chi-Tang, Hung, Wei-Lun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10161224/
https://www.ncbi.nlm.nih.gov/pubmed/37088952
http://dx.doi.org/10.1021/acs.jafc.3c01205

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10161224/
https://www.ncbi.nlm.nih.gov/pubmed/37088952
http://dx.doi.org/10.1021/acs.jafc.3c01205

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