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The Influence of Deep Eutectic Solvents Extract from Ginger on the Formation of Heterocyclic Amines and Advanced Glycation End Products in Roast Beef Patties

Heterocyclic amines (HAs) and advanced glycation end products (AGEs) are important harmful products formed simultaneously during the thermal processing of food. In order to develop a green, efficient method that can be used to control the production of two harmful products simultaneously in food pro...

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Detalles Bibliográficos
Autores principales:	Xu, Yang, Jiao, Ye, Luo, Jie, He, Zhiyong, Zeng, Maomao, Shen, Qingwu, Chen, Jie, Quan, Wei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601597/ https://www.ncbi.nlm.nih.gov/pubmed/37430910 http://dx.doi.org/10.3390/foods11203161

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