Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction
| Autor: | Li, Hua, Chen, Zhenzhen, Qian, Yu, Dai, Ya, Ping, Yali, Wang, Qingyuan, Fang, Xiaoxue, Liu, Xinru, Zhao, Beibei |
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| Zdroj: | In LWT 15 October 2024 210 |
| Databáze: | ScienceDirect |
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