Xiaona TIAN

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Glucose Addition and Oven-Heating of Pork Stimulate Glycoxidation and Protein Carbonylation, While Reducing Lipid Oxidation During Simulated Gastrointestinal Digestion

Number of pages: 23 Posted: 03 Feb 2024

Xiaona TIAN, Els Vossen, Stefaan DE SMET and Thomas VAN HECKE

affiliation not provided to SSRN, Ghent University, Ghent University and Ghent University

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