Comprehensive Analyses of Advanced Glycation end Products and Heterocyclic Amines in Peanuts during the Roasting Process

Advanced glycation end products (AGEs) and heterocyclic amines (HAs) are two kinds of important harmful products formed simultaneously during the thermal processing of proteinaceous food. In this paper, the effect of roasting conditions on the formation of AGEs and HAs, as well as active carbonyl in...

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Detalles Bibliográficos
Autores principales: Yu, Jingjing, Yu, Xiaohui, Shi, Lili, Liu, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10608810/
https://www.ncbi.nlm.nih.gov/pubmed/37894490
http://dx.doi.org/10.3390/molecules28207012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10608810/
https://www.ncbi.nlm.nih.gov/pubmed/37894490
http://dx.doi.org/10.3390/molecules28207012

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