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Advanced Glycation End Products (AGEs) May Be a Striking Link Between Modern Diet and Health
The Maillard reaction is a simple but ubiquitous reaction that occurs both in vivo and ex vivo during the cooking or processing of foods under high-temperature conditions, such as baking, frying, or grilling. Glycation of proteins is a post-translational modification that forms temporary adducts, wh...
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| Опубликовано в: : | Biomolecules |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2019
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6995512/ https://ncbi.nlm.nih.gov/pubmed/31861217 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biom9120888 |
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