Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database

Research output: Contribution to journalArticleAcademicpeer-review

Original languageEnglish
Pages (from-to)1145-1150
JournalFood Chemistry
Volume190
DOIs
Publication statusPublished - 1 Jan 2016

Keywords

  • Advanced glycation endproducts (AGEs)
  • Maillard reaction
  • Ultra-performance liquid chromatography tandem mass-spectrometry (UPLC-MS/MS)
  • Method validation
  • Dietary database

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