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Quantitation of free glycation compounds in saliva
In the course of the Maillard reaction, which occurs during heating of food but also under physiological condition, a broad spectrum of reaction products is formed. Among them, the advanced glycation endproducts (AGEs) N(ε)-carboxymethyllysine (CML), pyrraline (Pyr), methylglyoxal-derived hydroimida...
Zapisane w:
| Wydane w: | PLoS One |
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| Główni autorzy: | , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Public Library of Science
2019
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6750567/ https://ncbi.nlm.nih.gov/pubmed/31532774 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0220208 |
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