Please note that 0 values denote 'No data'. All content of free and bound AGE values are based upon (mg/100 gram or ml food)
| Compound | Food item | Process method | Processing temperature (°C) | Processing time (min.) | Storage method | Sample preparation | Sample detection | Content of free AGE (mg/100 gram or ml food) | Content of bound AGE (mg/100 gram or ml food) |
|---|---|---|---|---|---|---|---|---|---|
| Fructosyllysine | Raw milk | No data | No data | No data | No data | SPE LC-ESI, after enzyme or acid hydrolysis | MS/MS | 0.0005 | 0.00672 |
| Fructosyllysine | Raw milk | No data | No data | No data | No data | SPE LC-ESI, after enzyme or acid hydrolysis | MS/MS | 0.00031 | 0.00389 |
| Fructosyllysine | Raw milk | No data | No data | No data | No data | SPE LC-ESI, after enzyme or acid hydrolysis | MS/MS | 0.00043 | 0.00359 |
| Fructosyllysine | Raw milk | No data | No data | No data | No data | SPE LC-ESI, after enzyme or acid hydrolysis | MS/MS | 0.0006 | 0.00731 |
| Compound | Food item | Process method | Processing temperature (°C) | Processing time (min.) | Storage method | Sample preparation | Sample detection | Content of free AGE (mg/100 gram or ml food) | Content of bound AGE (mg/100 gram or ml food) |