Baijiu Vinasse Extract Scavenges Glyoxal and Inhibits the Formation of N(ε)-Carboxymethyllysine in Dairy Food

The inhibitory effects of baijiu vinasse extract and its phenolic acid compounds on the N(ε)-carboxymethyllysine (CML) formation from dairy food were investigated. The inhibitory effect of the baijiu vinasse extract against CML formation was 43.2% in the casein and D-glucose model, which used 6 mL o...

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Detalles Bibliográficos
Autores principales: Wang, Yuzhen, Liu, Huilin, Zhang, Dianwei, Liu, Jingmin, Wang, Jing, Wang, Shuo, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6514854/
https://www.ncbi.nlm.nih.gov/pubmed/31003408
http://dx.doi.org/10.3390/molecules24081526

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6514854/
https://www.ncbi.nlm.nih.gov/pubmed/31003408
http://dx.doi.org/10.3390/molecules24081526

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