Formation and inhibition of advanced glycation endproducts in meat and model systems
Doctor of Philosophy === Food Science Institute === J. Scott Smith === Advanced glycation endproducts (AGEs) are formed in many cooked meat products via Maillard browning reactions. Current research suggests consumption of these compounds may be a contributor to chronic diseases such as diabetes and...
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| Language: | en |
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Kansas State University
2016
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| Online Access: | http://hdl.handle.net/2097/34505 |