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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...
Shranjeno v:
| izdano v: | PLoS One |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Public Library of Science
2019
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| Teme: | |
| Online dostop: | 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 |
| Oznake: |
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