Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions
Peng Han, Qi Zhang, Xueyang Wang, Pengcheng Zhou, Shiyuan Dong, Fengchao Zha, Mingyong Zeng
Topics & Concepts
ChemistryFood scienceLysineSturgeonGlycationMaillard reactionBiochemistryFish <Actinopterygii>Amino acidFisheryBiologyReceptorAdvanced Glycation End Products researchEdible Oils Quality and AnalysisBiochemical effects in animals