Inhibitory Effects of Hydrocolloids on the Formation of Advanced Glycation End Products in Sponge Cakes
WANG Shenwan, ZHENG Xiaoyan, AI Binling, ZHENG Lili, YANG Yang, XIAO Dao, ZHANG Haide, SHENG Zhanwu
FOOD SCIENCE . 2022, (20): 34 -43 .  DOI: 10.7506/spkx1002-6630-20210812-157