Published in
Royal Society of Chemistry, RSC Advances, 27(9), p. 15162-15170, 2019
DOI: 10.1039/c9ra01410a
Links
Tools
Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature
Journal article published in 2019 by
Yuting Wang,
Huiyu Hu,
David Julian McClements 
,
Shaoping Nie ,
Mingyue Shen,
Chang Li,
Yousheng Huang,
Jie Chen ,
Maomao Zeng ,
Mingyong Xie
,
Shaoping Nie ,
Mingyue Shen,
Chang Li,
Yousheng Huang,
Jie Chen ,
Maomao Zeng ,
Mingyong Xie
This paper is made freely available by the publisher.
Full text: Download
Data provided by 
Abstract
Fatty acids and triglycerides impact lysine-derived AGE formation through modulating the formation of α-dicarbonyl compounds and Amadori products.
