Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices.

Foods · 2023 · PMC10606162 · PMID 37893681

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an increasing trendno p-value reported

The protein carbonyl content was observed to have an increasing trend after steaming, which was opposite to the changes in the tryptophan fluorescence intensity ( Table 3 ).

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