Impact of frozen storage duration of raw pork on the formation of advanced glycation end-products in meatballs
Ligang Yu, Qian Li, Yong Li, Yukun Yang, Caixia Guo, Meiping Li
Topics & Concepts
ChemistryFood scienceThiobarbituric acidGlycationTBARSOxidative phosphorylationLipid oxidationMaillard reactionLysineRaw materialBiochemistryOxidative stressLipid peroxidationAntioxidantAmino acidOrganic chemistryReceptorAdvanced Glycation End Products researchProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals