Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1,2-phenlenediamine-Reference-Cited by-同舟云学术

Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1,2-phenlenediamine

Published:2020-11 Issue: Volume:158 Page:105170
ISSN:0026-265X
Container-title:Microchemical Journal
language:en
Short-container-title:Microchemical Journal

Author:

Cengiz Serdar,Kişmiroğlu Cemalettin,Çebi Nur,Çatak Jale,Yaman Mustafa

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference41 articles.

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4. Determination of glyoxal, methylglyoxal, diacethyl, and 2, 3-pentanedione in fermented foods by high-performance liquid chromatography with fluorescence detection;Yamaguchi;J. Liquid Chrom. Related Technol.,1994

5. Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods;Henle;Amino Acids,2005

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