Screening and Evaluation of Lactiplantibacillus plantarum HNGD-YC1 for Mitigation of Advanced Glycation End Products in Food Matrices
Advanced glycation end products (AGEs), stable glycation/glycoxidation products generated during thermal processing, accumulate in foods and pose health risks. Current mitigation strategies primarily focus on inhibiting AGEs formation rather than reducing already formed products, highlighting the need for effective app...