Use of LC-MS for the quantitative determination of advanced glycation end-products in ultra-processed Malaysian foods: a protocol development pilot study
Advanced glycation end-products (AGEs) are formed through non-enzymatic reactions between reducing sugars and proteins, accelerated by high-temperature food processing. Excessive dietary intake of AGEs has been linked to chronic diseases such as diabetes, cardiovascular disorders, and neurodegenerat...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2025
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| Online Access: | http://journalarticle.ukm.my/26539/1/ML%2013.pdf http://journalarticle.ukm.my/26539/ https://jms.mabjournal.com/index.php/mab/issue/view/69 |
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