Beneficial Effects of Cinnamon Proanthocyanidins on the...

Beneficial Effects of Cinnamon Proanthocyanidins on the Formation of Specific Advanced Glycation Endproducts and Methylglyoxal-Induced Impairment on Glucose Consumption

Peng, Xiaofang, Ma, Jinyu, Chao, Jianfei, Sun, Zheng, Chang, Raymond Chuen-Chung, Tse, Iris, Li, Edmund T. S., Chen, Feng, Wang, Mingfu
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Volume:
58
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf100538t
Date:
June, 2010
File:
PDF, 753 KB
english, 2010
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