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Proteomic and immunochemical approaches to understanding the glycation behaviour of the casein and β-lactoglobulin fractions of flavoured drinks under UHT processing conditions

Dairy technology used to produce sweetened milk products might introduce additional advanced glycation end products (AGEs) into the diet. These molecular messengers are linked to detrimental health effects. Using a model accurate to the thermal treatment, reducing sugars, main protein content, and p...

詳細記述

保存先:
書誌詳細
出版年:Sci Rep
主要な著者: Geicu, Ovidiu I., Stanca, Loredana, Dinischiotu, Anca, Serban, Andreea I.
フォーマット: Artigo
言語:Inglês
出版事項: Nature Publishing Group UK 2018
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC6110766/
https://ncbi.nlm.nih.gov/pubmed/30150692
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-018-28943-4
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