Formation of AGEs in <i>Penaeus vannamei</i> fried with high oleic acid sunflower oil.

Food Chem X · 2023 · PMC10534242 · PMID 37780319

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a decreasing trendno p-value reported

In addition, we noted that the malondialdehyde content showed a decreasing trend with a continuous increase in frying batch, which may be due to the reaction between some malondialdehyde and proteins.

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