Model studies of the maillard reaction of Arg-Lys with D-ribose
Open Access
- 7 December 1995
- journal article
- Published by Elsevier in Bioorganic & Medicinal Chemistry Letters
- Vol. 5 (23) , 2929-2930
- https://doi.org/10.1016/0960-894x(95)00513-s
Abstract
No abstract availableKeywords
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- Mechanism of formation of the Maillard protein cross-link pentosidine. Glucose, fructose, and ascorbate as pentosidine precursorsJournal of Biological Chemistry, 1991
- New Aspects of the Maillard Reaction in Foods and in the Human BodyAngewandte Chemie International Edition in English, 1990