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Autor:
Dominika, Świątecka, Świątecka, Dominika, Arjan, Narbad, Narbad, Arjan, Karyn P, Ridgway, Ridgway P, Karyn, Henryk, Kostyra, Kostyra, Henryk
Publikováno v:
International journal of food microbiology. 145(1)
The traditionally perceived function of nutrition includes supplying the consumer with the appropriate quantity and quality of substrates. As nutritional substrates, proteins are prone to spontaneously occurring non-enzymatic glycosylation (glycation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7ce3d5142ddb55674aec85cb44ba42c
https://pubmed.ncbi.nlm.nih.gov/21276631
https://pubmed.ncbi.nlm.nih.gov/21276631
