Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp
Fried shrimp are popular for their attractive organoleptic and nutritional qualities. However, consumers are more concerned about the safety of fried foods. To investigate the formation of advanced glycation end products (AGEs) in fried shrimp and provide pretreatment guidance for producing low-AGEs...
| Main Authors: | , , , , |
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| Format: | Article |
| Sprog: | English |
| Udgivet: |
MDPI AG
2023-12-01
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| Serier: | Foods |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2304-8158/12/23/4362 |