Global ETD Search
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Showing 1 to 1 of 1 for “"Cereal branAdvanced glycation endproducts"”.
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Formation and inhibition of advanced glycation endproducts in meat and model systems
Advanced glycation endproducts (AGEs) are formed in many cooked meat products via Maillard browning reactions. Current research suggests consumption of these compounds may be a contributor to chronic diseases such as diabetes and heart diseases. Thus, information on the prevalence and inhibition of …