Role of Endogenous and Exogenous Phenolic Compounds on the Formation of Acrylamide and Fluorescent Advanced Glycation End Products in Heated Quinoa and Cañihua Flours.

Foods · 2026 · PMC13257101 · PMID 42279796

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an increasing trendno p-value reported

Fluorescent MRPs, related with intermediate–advanced stages of the MR, showed an increasing trend with heating ( Figure 2 B,E), which agrees with previous observations by Silvan et al.

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