κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation
| Autor: | Wang, Shenwan, Zheng, Xiaoyan, Zheng, Lili, Yang, Yang, Xiao, Dao, Zhang, Haide, Ai, Binling, Sheng, Zhanwu |
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| Zdroj: | In Food Chemistry 15 December 2023 429 |
| Databáze: | ScienceDirect |
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