Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis

The inhibitory effect of guava leaf polyphenols (GLP) on advanced glycation end products (AGEs) of frozen chicken meatballs (−18 °C) and its possible inhibitory mechanism was investigated. Compared with control samples after freezing for 6 months, acidic value (AV), lipid peroxides, thiobarbituric a...

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Detalles Bibliográficos
Autores principales: Zhao, Mengna, Li, Ying, Bai, Xue, Feng, Jia, Xia, Xiufang, Li, Fangfei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407430/
https://www.ncbi.nlm.nih.gov/pubmed/36010509
http://dx.doi.org/10.3390/foods11162509

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407430/
https://www.ncbi.nlm.nih.gov/pubmed/36010509
http://dx.doi.org/10.3390/foods11162509

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