Ability of resveratrol to inhibit advanced glycation end product formation and carbohydrate-hydrolyzing enzyme activity, and to conjugate methylglyoxal
Ability of resveratrol to inhibit advanced glycation end product formation and carbohydrate-hydrolyzing enzyme activity, and to conjugate methylglyoxal
作者
关键词
Resveratrol, Glycation, Advanced glycation end products, Methylglyoxal, α-Glucosidase, α-Amylase
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