Maillard Proteomics: Opening New Pages

Protein glycation is a ubiquitous non-enzymatic post-translational modification, formed by reaction of protein amino and guanidino groups with carbonyl compounds, presumably reducing sugars and α-dicarbonyls. Resulting advanced glycation end products (AGEs) represent a highly heterogeneous group of...

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Detalles Bibliográficos
Autores principales: Soboleva, Alena, Schmidt, Rico, Vikhnina, Maria, Grishina, Tatiana, Frolov, Andrej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5751279/
https://www.ncbi.nlm.nih.gov/pubmed/29231845
http://dx.doi.org/10.3390/ijms18122677

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5751279/
https://www.ncbi.nlm.nih.gov/pubmed/29231845
http://dx.doi.org/10.3390/ijms18122677

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