HIGHLIGHTS
- who: Jingnan Lu and collaborators from the State Key Laboratory of Science and Technology, Nanchang University, Nanchang, China have published the research work: Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing, in the Journal: Foods 2023, 394 of /2023/
- what: This experiment evaluated the effects of processing and ratios on the formation of AGEs and NAs in sausages. To the traditional reaction, . lipid To peroxidation often used effect of fat percentage on AGEs and NAs, this experiment explored the levels of investigate AGEs important . . .
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