Study on formation regularity of advanced glycation end-products and changes of bioactive components in process of hot air drying of Lycium barbarum

WANG Xiaolan, YANG Yuanyuan, GE Zhiwei, MA Siyang, WANG Zelan, LIU Jingze, ZHANG Ximing, WEI Chaokun

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 295-302.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 295-302. DOI: 10.13995/j.cnki.11-1802/ts.042981

Study on formation regularity of advanced glycation end-products and changes of bioactive components in process of hot air drying of Lycium barbarum

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 295-302 https://doi.org/10.13995/j.cnki.11-1802/ts.042981

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