Chemistry of the Maillard Reaction and its Inhibition in vivo
碩士 === 國立中正大學 === 化學研究所 === 91 === The reducing sugars react non-enzymatically with the amino groups of proteins, leading to browning, fluorescence, and cross-linking of proteins. Diabetic complications and some age-related diseases are related to the non-enzymatic reaction in vivo, also...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/52938322584028221880 |