Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp.

Foods · 2023 · PMC10706098 · PMID 38231862

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a decreasing trendno p-value reported

Similarly, the CEL content also showed a decreasing trend when eggs were cooked at 80 °C for 6 min [ 28 ], but further exploration is required to explain the reason for this phenomenon.

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