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pro vyhledávání: '"Shuidi Lu"'
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Advanced glycation end products (AGEs) are potentially-hazardous chemical compounds, produced by the Maillard reaction between reducing sugars and Lysine side-chain amino groups in proteins. AGEs are strongly associated with diabetes, Alzheimer's dis
Externí odkaz:
https://doaj.org/article/e8956a0a2fb0416db371a35583c07013
