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1 Ergebnisse
1
Maillard reaction between oligopeptides and reducing sugar ..:
Qiang Wang
;
Xiaofeng Xiang
;
Yuejie Xie
...
https://www.frontiersin.org/articles/10.3389/fnut.2022.1062777/full. , 2022
Link:
https://doi.org/10.3389/fnut.2022.1062777
RT Journal T1 <Title>Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:606bb9826f5948e18f4a50d4235e12c2&Exemplar=1&LAN=DE A1 Qiang Wang A1 Xiaofeng Xiang A1 Yuejie Xie A1 Kai Wang A1 Cao Wang A1 Xuyuan Nie A1 Puzhi Wang PB Frontiers Media S.A. YR 2022 K1 diabetes K1 Maillard reaction K1 glucose K1 carnosine K1 bioactive peptide K1 Nutrition. Foods and food supply K1 TX341-641 JF https://www.frontiersin.org/articles/10.3389/fnut.2022.1062777/full LK http://dx.doi.org/https://doi.org/10.3389/fnut.2022.1062777 DO https://doi.org/10.3389/fnut.2022.1062777 SF ELIB - SuUB Bremen
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