Unveiling the synergistic mechanism of lipid oxidation and protein glycosylation in the formation of advanced glycation end products in tilapia during thermal processing
- DOI
- 10.1016/j.foodres.2025.118301
- Published
- 2026-03
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2025.118301,
title = {Unveiling the synergistic mechanism of lipid oxidation and protein glycosylation in the formation of advanced glycation end products in tilapia during thermal processing},
author = {Lijia Yang and Hanyao Liu and Penglong Liu and Tingfeng Zhang and Weifeng Liu and Yehui Zhang and Wangdong Li and Yang Liu and Tiantian Zhao},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2025.118301},
url = {https://doi.org/10.1016/j.foodres.2025.118301}
}RIS
TY - JOUR TI - Unveiling the synergistic mechanism of lipid oxidation and protein glycosylation in the formation of advanced glycation end products in tilapia during thermal processing AU - Lijia Yang AU - Hanyao Liu AU - Penglong Liu AU - Tingfeng Zhang AU - Weifeng Liu AU - Yehui Zhang AU - Wangdong Li AU - Yang Liu AU - Tiantian Zhao PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2025.118301 UR - https://doi.org/10.1016/j.foodres.2025.118301 ER -
APA
Yang, L., Liu, H., Liu, P., Zhang, T., Liu, W., Zhang, Y., Li, W., Liu, Y., & Zhao, T. (2026). Unveiling the synergistic mechanism of lipid oxidation and protein glycosylation in the formation of advanced glycation end products in tilapia during thermal processing. Food Research International. https://doi.org/10.1016/j.foodres.2025.118301
Source records
- crossref · retrieved 2026-09-27T16:48:51.376Z