Lipid Peroxidation Has Major Impact on Malondialdehyde-Derived but Only Minor Influence on Glyoxal and Methylglyoxal-Derived Protein Modifications in Carbohydrate-Rich Foods
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Title
Lipid Peroxidation Has Major Impact on Malondialdehyde-Derived but Only Minor Influence on Glyoxal and Methylglyoxal-Derived Protein Modifications in Carbohydrate-Rich Foods
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume -, Issue -, Pages -
Publisher
American Chemical Society (ACS)
Online
2022-08-15
DOI
10.1021/acs.jafc.2c04052
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