Advanced Glycation End Products of the Maillard Reaction and Their Relation to Aging
- 1 January 1994
- journal article
- Published by S. Karger AG in Gerontology
- Vol. 40 (2) , 10-15
- https://doi.org/10.1159/000213622
Abstract
Long-term incubation of proteins with glucose leads to advanced glycation end products (AGE). Demonstration of AGE in vivo as well as determination of its main structure are crucial to elucidate its pKeywords
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