Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC
Author:
Affiliation:
1. Kutahya Health Sciences University, Turkey
2. Istanbul Medeniyet University, Turkey; İstanbul Sabahattin Zaim University, Turkey
3. İstanbul Sabahattin Zaim University, Turkey
4. Afyonkarahisar Health Sciences University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v42/0101-2061-cta-42-e08522.pdf
Reference40 articles.
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3. Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems;Amrein T. M.;Journal of Agricultural and Food Chemistry,2006
4. Dietary sugars and endogenous formation of advanced glycation endproducts: emerging mechanisms of disease;Aragno M.;Nutrients,2017
5. Production of Turkish delight (lokum);Batu A.;Food Research International,2009
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