Nachweis neuartiger Maillard‐Pyridinium‐Proteinmodifikationen in Lysin‐Carbonyl‐Modellreaktionen und in Lebensmitteln
- 30 August 2021
- journal article
- abstracts
- Published by Wiley in Lebensmittelchemie
- Vol. 75 (S2), S038
- https://doi.org/10.1002/lemi.202158039
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Modification and Cross-Linking of Proteins by Glycolaldehyde and Glyoxal: A Model SystemJournal of Agricultural and Food Chemistry, 2018
- 2-Ammonio-6-(3-oxidopyridinium-1-yl)hexanoate (OP-lysine) Is a Newly Identified Advanced Glycation End Product in Cataractous and Aged Human LensesOnline Journal of Public Health Informatics, 2004