Formation of Advanced Glycation End Products during Frying of Potato Chips and Grilling of Beef Patties.

J Agric Food Chem · 2026 · PMC13426301 · PMID 42460621

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a nonsignificant trendno p-value reported

Surprisingly, 11 (OP-lysine) was present already in raw meat with 22.8 μg/kg protein and only gave a nonsignificant trend to 24.2 μg/kg when heated.

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