Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt
Hang Yu, Qili Zhong, Yahui Guo, Yunfei Xie, Yuliang Cheng, Weirong Yao
Topics & Concepts
Maillard reactionResveratrolChemistryFood scienceMethylglyoxalGlycationLysineRoastingFlavorBiochemistryAmino acidReceptorEnzymePhysical chemistryAdvanced Glycation End Products researchBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides