Development of an Isotope Dilution UHPLC–QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End Products and Acrylamide in Baked and Fried Foods-Reference-Cited by-同舟云学术

Development of an Isotope Dilution UHPLC–QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End Products and Acrylamide in Baked and Fried Foods

Published:2021-02-09 Issue:8 Volume:69 Page:2611-2618
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cheng Weiwei^ORCID,Wang Xia,Zhang Zhongfei,Ma Lukai¹,Liu Guoqin²,Wang Qiang³^ORCID,Chen Feng^ORCID,Cheng Ka-Wing^ORCID

Affiliation:

1. College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China

2. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China

3. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China

Funder

National Natural Science Foundation of China

Key-Area Research and Development Program of Guangdong Province

National Key Research and Development Program of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c07575

Reference44 articles.

1. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system