Dietary Advanced Glycosylation End-Products (dAGEs) and...

Annual Review of Food Science and Technology 2018 / 03 Vol. 9; Iss. 1

Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed Through Maillard Reaction: Physiological Consequences of Their Intake

Delgado-Andrade, Cristina, Fogliano, Vincenzo
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Volume:
9
Language:
english
Journal:
Annual Review of Food Science and Technology
DOI:
10.1146/annurev-food-030117-012441
Date:
March, 2018
File:
PDF, 637 KB
english, 2018
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