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Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3052-1
Abstract: Abstract3-Deoxyglucosone (3-DG) is an important intermediate of the Maillard reaction in food and in vivo. Such 1,2-dicarbonyl compounds shall play a role for the development of age-related diseases as well as diabetes-related complications. As food…
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Keywords:
excretion;
keto deoxygluconic;
food;
deoxygluconic acid ... See more keywords