Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food

The Maillard reaction (MR) is a complicated chemical process that has been extensively studied. Harmful chemicals known as advanced glycation end products (AGEs), with complex structures and stable chemical characteristics, are created during the final stage of the MR. AGEs can be formed both during...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Lixian, Zhuang, Yingjun, Zou, Xiuzhi, Chen, Maolong, Cui, Bo, Jiao, Ye, Cheng, Yunhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253085/
https://www.ncbi.nlm.nih.gov/pubmed/37297348
http://dx.doi.org/10.3390/foods12112103

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253085/
https://www.ncbi.nlm.nih.gov/pubmed/37297348
http://dx.doi.org/10.3390/foods12112103

Ejemplares similares