Inhibition of carboxymethyllysine in walnut cookies via food additives.

p < 0.01 indicates a highly significant difference between the compared data, p < 0.05 indicates that there is a significant difference and p ≥ 0.05 indicates that there is no significant difference. 3.

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As the reaction progresses, the required reactants for CML formation decrease, and the rate of CML decomposition gradually exceeds the formation rate, thus the CML content also shows a decreasing trend ( Lima et al., 2010 ).

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Potato chips were fried at 180.0 °C, and the CML content and sensory evaluation scores showed a trend of first increasing and then decreasing with the prolongation of frying time.

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