Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols
Yang Liu, Lu Lu, Shaofeng Yuan, Yahui Guo, Weirong Yao, Weibiao Zhou, Hang Yu
Topics & Concepts
Maillard reactionGlycationPolyphenolChemistryGlycosylationFood scienceFood productsAdvanced glycation end-productFlavorBiochemistryAntioxidantReceptorAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesNatural Antidiabetic Agents Studies