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Exploring the Role of Maillard Reaction and Lipid Oxidation in the Advanced Glycation End Products of Batter-Coated Meat Products During Frying

Yanxia Liu, Chun Liu, Xiaoshu Huang,Miaoyun Li,Gaiming Zhao,Lingxia Sun, Jiahuan Yu, Wei Deng

FOOD RESEARCH INTERNATIONAL（2024）

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关键词
AGEs,Batter-coated meat products,Fluorescent compounds,Maillard reaction,TBARS
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