Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures
Chen, Hengye, Virk, Muhammad Safiullah, Chen, FushengVolume:
67
Language:
english
Journal:
International Journal of Food Sciences and Nutrition
DOI:
10.3109/09637486.2016.1166187
Date:
May, 2016
File:
PDF, 1.83 MB
english, 2016