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Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)
Advanced glycation end‐products (AGEs) are produced in the final stage of the Maillard reaction. AGEs formation may be inhibited by natural hydrolysates derived from plant or animal sources. The present study aimed to investigate the antiglycation potential of fish, maize, and whey protein hydrolysa...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261735/ https://www.ncbi.nlm.nih.gov/pubmed/37324869 http://dx.doi.org/10.1002/fsn3.3289 |