2014•Food ChemistryRequires access

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

Mar Roldán, Jürgen Loebner, Julia Degen, Thomas Henle, Teresa Antequera, Jorge Ruiz-Carrascal

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Key concepts: Maillard reaction, Chemistry, Food science, Flavour, Roasting, Browning, Cooked meat, Glycation

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Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors — Research Paper | ScholarLens