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Detection of AGEs as markers for carbohydrate metabolism and protein denaturation
Approximately 100 years have passed since the Maillard reaction was first reported in the field of food chemistry as a condensation reaction between reducing sugars and amino acids. This reaction is thought to progress slowly primarily from glucose with proteins in vivo. An early-stage product, call...
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| Hlavní autoři: | , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
the Society for Free Radical Research Japan
2014
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4078063/ https://ncbi.nlm.nih.gov/pubmed/25120273 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3164/jcbn.13-112 |
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