Formation regularity of AGEs in fish patties under the synergistic action of pre-oxidized oil and air frying
Yanlei Gao, Ruike Qin, Runlin Wu, Qing Xiong, Qilin Huang, Ru Liu
Topics & Concepts
Maillard reactionPeroxide valueChemistryLipid oxidationFood sciencePeroxideFish <Actinopterygii>Fish oilLipid peroxideGlycationAcid valueOxidative phosphorylationBiochemistryOrganic chemistryOxidative stressAntioxidantLipid peroxidationBiologyFisheryReceptorAdvanced Glycation End Products researchEdible Oils Quality and AnalysisMeat and Animal Product Quality