Lv5
1096 积分 2024-11-01 加入
Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: A model study with glyoxal, methylglyoxal and butanedione
7天前
已完结
Sulforaphane reduces advanced glycation end products (AGEs)-induced inflammation in endothelial cells and rat aorta
7天前
已完结
Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-l-norleucine (maltosine) in model systems and food samples
10天前
已完结
Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage
10天前
已完结
Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage
10天前
已关闭
Effect of pectin oligosaccharides supplementation on infant formulas: The storage stability, formation and intestinal absorption of advanced glycation end products
23天前
已完结
Effect of pectin oligosaccharides supplementation on infant formulas: The storage stability, formation and intestinal absorption of advanced glycation end products
26天前
已完结
Effect of processing on in vitro digestibility (IVPD) of food proteins
27天前
已完结
Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types
1个月前
已完结
Immunological Evidence that Non-carboxymethyllysine Advanced Glycation End-products Are Produced from Short Chain Sugars and Dicarbonyl Compounds in vivo
1个月前
已完结
皖公网安备34019202002308
