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:	Kar, Catriona Yuen Ong, Joe, Yee Lai, Sreelakshmi Sankara Narayanan, Nor Syaidatul Akmar Mohd Yousof, Norashareena Mohamed Shakrin, Zheng, Yu Yap, Zulfitri A Mat Daud, Salina Abdul Rahman, Mohd Fairulnizal Md Noh, Sook, Wah Chan, Tilakavati Karupaiah
Format:	Article
Language:	en
Published:	Penerbit Universiti Kebangsaan Malaysia 2025
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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