Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature
Abstract
Fatty acids and triglycerides impact lysine-derived AGE formation through modulating the formation of α-dicarbonyl compounds and Amadori...
Paper Details
Title
Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature
Published Date
Jan 1, 2019
Journal
Volume
9
Issue
27
Pages
15162 - 15170
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Notes
History