Formation and Inhibition of Advanced Glycation End Products in Fried Dough Twist During Frying and Storage
LIU Hui-cui
LI Ju-xiu
Keywords：fried dough twistprocessingstorageadvanced glycation end productsformationinhibition
Publication Date：2014-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)