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Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions.
Han, Peng; Zhang, Qi; Wang, Xueyang; Zhou, Pengcheng; Dong, Shiyuan; Zha, Fengchao; Zeng, Mingyong.
Affiliation
  • Han P; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
  • Zhang Q; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
  • Wang X; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
  • Zhou P; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
  • Dong S; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China. Electronic address: dongshiyuan@ouc.edu.cn.
  • Zha F; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China. Electronic address: Zhafengchao@ouc.edu.cn.
  • Zeng M; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
Food Res Int ; 162(Pt B): 112105, 2022 12.
Article in En | MEDLINE | ID: mdl-36461405
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Glycation End Products, Advanced / Fishes Limits: Animals Language: En Journal: Food Res Int Year: 2022 Document type: Article Affiliation country: China Country of publication: Canadá
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Glycation End Products, Advanced / Fishes Limits: Animals Language: En Journal: Food Res Int Year: 2022 Document type: Article Affiliation country: China Country of publication: Canadá