Lanean...
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...
Gorde:
| Argitaratua izan da: | Biomolecules |
|---|---|
| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2019
|
| Gaiak: | |
| Sarrera elektronikoa: | 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 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|