Inhibitory effect of fermentation byproducts on formation of advanced glycation end-products

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1039-1045

  Ye, Xiu Juan ^a   Ng, T B ^a   Nagai, Ryoji ^b  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

^b JAPAN WOMEN'S UNIVERSITY   (Japan)

Author keywords

Distilled residue of Japanese distilled spirit and its vinegar; N (carboxymethyl)lysine

Indexed keywords

6 N CARBOXYMETHYLLYSINE; ADVANCED GLYCATION END PRODUCT; ARGININE; LYSINE; SCAVENGER; VINEGAR;

ARTICLE; BARLEY; DIALYSIS; FERMENTATION; GLYCATION; RICE; SWEET POTATO;

HORDEUM; IPOMOEA BATATAS;

EID: 77949486865     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.045     Document Type: Article

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