Trapping of Reactive Dicarbonyl Compound by simple phenols and anthocyanins in blackcurrant
碩士 === 國立嘉義大學 === 食品科學系研究所 === 98 === Reactive dicarbonyl species have drawn much attention in recent decades, it has been demonstrated that reactive dicarbonyl species irreversibly modified proteins over time and yielded the advanced glycation endproducts (AGEs). AGEs in the body were confirmed t...
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| Format: | Others |
| Language: | zh-TW |
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2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/57635859046490673380 |