Chitosan inhibits advanced glycation end products formation in chemical models and bakery food

作者：Shenwan Wang, Lili Zheng, Xiaoyan Zheng, Yang Yang, Dao Xiao, Haide Zhang, Binling Ai, Zhanwu Sheng · 发表于：Food Hydrocolloids · 年份：2022 · DOI：10.1016/j.foodhyd.2022.107600 · 被引用次数：56 · 研究领域：Advanced Glycation End Products research、Natural Antidiabetic Agents Studies、Proteins in Food Systems