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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...
Kaydedildi:
| Yayımlandı: | Biomolecules |
|---|---|
| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI
2019
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| Konular: | |
| Online Erişim: | 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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