Crossmark

Sodium chloride inhibits the heat-induced formation of advanced glycation end-products in myofibrillar protein–reducing sugar–oleic acid model systems

Crossref DOI link: https://doi.org/10.1007/s11694-023-02288-7

Published Online: 2023-12-02

Published Print: 2024-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Niu, Lihong https://orcid.org/0000-0002-5580-0078
Lai, Keqiang

Huang, Yiqun
Funding

Funding for this research was provided by:

Natural Science Foundation of Shandong Province (ZR2019PC058)

National Natural Science Foundation of China (31871733, 32272391)
License Information

Text and Data Mining valid from 2023-12-02

Version of Record valid from 2023-12-02
More Information

Article History

Received: 26 August 2023

Accepted: 16 November 2023

First Online: 2 December 2023

Document is current

Any future updates will be listed below