A New Compound Isolated from the Reduced Ribose–Tryptophan Maillard Reaction Products Exhibits Distinct Anti-inflammatory Activity

Published 2018 View Full Article

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Title
A New Compound Isolated from the Reduced Ribose–Tryptophan Maillard Reaction Products Exhibits Distinct Anti-inflammatory Activity
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 66, Issue 26, Pages 6752-6761
Publisher
American Chemical Society (ACS)
Online
2018-06-13
DOI
10.1021/acs.jafc.8b01561

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