Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of ovalbumin: tracing of advanced glycation end-products and immuno-active peptides
糖基化
卵清蛋白
化学
体外
生物化学
食品科学
免疫学
生物
抗原
受体
作者
Zhijie Huang,Yuhao Jiang,Huatao Li,Qianqian Li,Zhongshan Gao,Yan Zhang,Qiaozhi Zhang,Linglin Fu