Metabolic transit of dietary advanced glycation end-products - the case of NƐ-carboxymethyllysine.
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DOI: 10.1007/s10719-020-09950-y
Abstract: The Maillard reaction, also called glycation, is one of the major chemical reactions responsible for most yellow-to-brown colors and aromas in cooked foods. This reaction between reducing sugars and amino functions on proteins affects not… read more here.
Keywords: advanced glycation; end products; glycation end; metabolic transit ... See more keywords