HIGHLIGHTS
- who: Mengna Zhao and collaborators from the College of Food Science, Northeast Agricultural University, Harbin, China have published the research work: Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (-18 C) and Its Mechanism Analysis, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of 19/08/2022
- what: This work demonstrated that plant polyphenols could be used as a natural source additive to inhibit the production of AGEs in food and provide a theoretical basis for improving the safety of industrial processed food.
SUMMARY . . .
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