Oligomeric procyanidins of lotus seedpod inhibits the...

Food Chemistry 2013 / 06 Vol. 138; Iss. 2-3

Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls

Wu, Qian, Chen, Hengye, Lv, Zhejuan, Li, Shuyi, Hu, Bei, Guan, Yafei, Xie, Bijun, Sun, Zhida
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Volume:
138
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.10.111
Date:
June, 2013
File:
PDF, 1.10 MB
english, 2013
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