Protein–phenolic interactions and inhibition of glycation – combining a systematic review and experimental models for enhanced physiological relevance

标题
Protein–phenolic interactions and inhibition of glycation – combining a systematic review and experimental models for enhanced physiological relevance
作者
关键词
-
出版物
Food & Function
Volume 5, Issue 10, Pages 2646-2655
出版商
Royal Society of Chemistry (RSC)
发表日期
2014-08-04
DOI
10.1039/c4fo00568f

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