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Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation

Rui Fang Zongshuai Zhu Anthony Pius Bassey Iftikhar Ali Khan Ming Huang

食品科学与人类健康（英文）2022，Vol.11Issue(4)：828-836,9.

Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation

Rui Fang ¹Zongshuai Zhu ²Anthony Pius Bassey ¹Iftikhar Ali Khan ¹Ming Huang³

作者信息

1. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
2. Center Testing International Pinbiao(Jiangsu),Certification Technology Co.Ltd.,Nanjing 210046,China
3. Shenzhen Key Laboratory of Marine Microbiome Engineering,Institute for Advanced Study,Shenzhen University,Shenzhen 518060,China
折叠

摘要

关键词

Glyoxal/Emulsion/Oxidation/Advanced glycation end products/Chicken meat

Key words

Glyoxal/Emulsion/Oxidation/Advanced glycation end products/Chicken meat

引用本文复制引用

Rui Fang,Zongshuai Zhu,Anthony Pius Bassey,Iftikhar Ali Khan,Ming Huang..Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation[J].食品科学与人类健康（英文）,2022,11(4):828-836,9.

基金项目

This study was supported by Postgraduate Research&Practice Innovation Program of Jiangsu Province(KYCX21_0579)and the China Scholarship Council(No.202006850022).Also,this work was supported by Agriculture Research System of China(CARS-41-Z)and Science and Technology Project of Nanjing City(No.202002040). （KYCX21_0579）

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