Formation of N(ε)-Carboxymethyl-Lysine and N(ε)-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods

Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (ste...

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Detalles Bibliográficos
Autores principales: Zhou, Pengcheng, Dong, Shiyuan, Zeng, Mingyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9051442/
https://www.ncbi.nlm.nih.gov/pubmed/35495934
http://dx.doi.org/10.3389/fnut.2022.883789

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9051442/
https://www.ncbi.nlm.nih.gov/pubmed/35495934
http://dx.doi.org/10.3389/fnut.2022.883789

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