κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation

作者：Shenwan Wang, Xiaoyan Zheng, Lili Zheng, Yang Yang, Dao Xiao, Haide Zhang, Binling Ai, Zhanwu Sheng · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.136583 · 被引用次数：34 · 研究领域：Advanced Glycation End Products research、Phytochemicals and Antioxidant Activities、Phytoestrogen effects and research