Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1064188
Abstract: At the conclusion of the Maillard reaction (MR), free amino groups of proteins, amino acids, or lipids with the carboxyl groups of reducing sugars to form stable molecules known as advanced glycation end products (AGEs),… read more here.
Keywords: quality; sensory quality; ages formation; quality cookies ... See more keywords