Synergistic inhibition of advanced glycation end products and enhancement of flavor by the combination of oligomeric proanthocyanidins and glycated yeast proteins

Food Research International 2026

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Authors: Jing-jing Fu, Bo-wen Ru, Qi-cheng Zhang, Yu-jun Wu, Hai-yang Feng, Lian-ping Zheng, Yue-wen Chen

DOI: 10.1016/j.foodres.2026.118749

Cited by: 2

References: 55

Fields of Study & Subjects

Advanced Glycation End Products research Fermentation and Sensory Analysis Protein Hydrolysis and Bioactive Peptides

References 55