Anthocyanins in blackcurrant effectively prevent the formation of advanced glycation end products by trapping methylglyoxal

标题
Anthocyanins in blackcurrant effectively prevent the formation of advanced glycation end products by trapping methylglyoxal
作者
关键词
-
出版物
Journal of Functional Foods
Volume 8, Issue -, Pages 259-268
出版商
Elsevier BV
发表日期
2014-04-17
DOI
10.1016/j.jff.2014.03.025

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