Nε-(carboxymethyl)lysine formation from the Maillard reaction of casein and different reducing sugars |
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| Authors: | Park Ho-Young Oh Mi-Jin Park Yongkon Kim Yoonsook |
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| Affiliation: | 1.Division of Functional Food Research, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Wanju-gun, Jeollabuk-do, 55365, Republic of Korea
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| Abstract: | Food Science and Biotechnology - Dietary advanced glycation end products (AGEs) are involved in the pathogenesis of diabetic complications, atherosclerosis, and kidney disease. Formation of... |
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