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Detection of AGEs as markers for carbohydrate metabolism and protein denaturation
Approximately 100 years have passed since the Maillard reaction was first reported in the field of food chemistry as a condensation reaction between reducing sugars and amino acids. This reaction is thought to progress slowly primarily from glucose with proteins in vivo. An early-stage product, call...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
the Society for Free Radical Research Japan
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4078063/ https://www.ncbi.nlm.nih.gov/pubmed/25120273 http://dx.doi.org/10.3164/jcbn.13-112 |