Formation of Nε-Carboxymethyl-Lysine and Nε-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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Prif Awduron:	Pengcheng Zhou, Shiyuan Dong, Mingyong Zeng
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	Frontiers Media S.A. 2022-04-01
Cyfres:	Frontiers in Nutrition
Pynciau:	advanced glycation end products Nε-carboxymethyl-lysine Nε-carboxyethyl-lysine thermal processing pacific oyster sous vide
Mynediad Ar-lein:	https://www.frontiersin.org/articles/10.3389/fnut.2022.883789/full
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