Comparative suppressing effects of black and green teas on the formation of advanced glycation end products (AGEs) and AGE-induced oxidative stress
出版年份 2017 全文链接
标题
Comparative suppressing effects of black and green teas on the formation of advanced glycation end products (AGEs) and AGE-induced oxidative stress
作者
关键词
-
出版物
Food & Function
Volume 8, Issue 11, Pages 4194-4209
出版商
Royal Society of Chemistry (RSC)
发表日期
2017-09-22
DOI
10.1039/c7fo01038a
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