Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon-Reference-Cited by-同舟云学术

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Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon

Published:2023-08-09 Issue:6-7 Volume:32 Page:585-597
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Chen Yue-Wen¹²,Zhang Min¹,Fu Jing-Jing²,Wei Jian-Ling²,Cai Wen-Qiang¹,Dong Xiu-Ping¹^ORCID

Affiliation:

1. School of Food Science and Technology, Dalian Polytechnic University, Dalian, China

2. School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China

Funder

Foundation of Zhejiang Educational Committee

Zhejiang Provincial Natural Science Foundation

National Key R&D Program of China

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2257204

Reference36 articles.

1. Kinetic evaluation of the inhibition of protein glycation during heating

2. An Integrated Mass Spectrometry-Based Glycomics-Driven Glycoproteomics Analytical Platform to Functionally Characterize Glycosylation Inhibitors

3. Gene Ontology: tool for the unification of biology

4. Thermal processing and quality: Principles and overview

5. Heatmapper: web-enabled heat mapping for all

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