Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference55 articles.
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2. Formation of advanced glycation end products of chicken breast meat induced by freeze–thaw cycles and subsequent cooking;International Journal of Biological Macromolecules;2023-07
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4. Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction;Food Chemistry;2023-03
5. Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods;Food Reviews International;2023-02-07
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