Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze-Thaw Cycles and Subsequent Heat Treatment.

Foods · 2023 · PMC10001163 · PMID 36900541

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an increasing trendno p-value reported

Based on our above findings, the effect of freeze–thaws on Schiff bases was not significant, while the level of Schiff bases showed an increasing trend with increasing number of freeze–thaws during the subsequent heating.

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