L-Cysteine Immersion of Fresh-cut Potato Chips Inhibited the Formation of Reactive Carbonyl Compounds and Advanced Glycation End Products, and Improved Quality Parameters of Fried Potato Chips
GUO Hongyang, LI Ruiyang, LIU Qihui, JIANG Kaiyu, OU Juanying, LIU Fu, ZHENG Jie, OU Shiyi
FOOD SCIENCE . 2022, (4): 60 -68 .  DOI: 10.7506/spkx1002-6630-20201230-354