Corn silk extract inhibit the formation of Nε-carboxymethyllysine by scavenging glyoxal/methyl glyoxal in a casein glucose-fatty acid model system
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ID: 72983
2020
| Reference Key |
zhang2020cornfood
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|---|---|
| Authors | Zhang, D. |
| Journal | Food chemistry |
| Year | 2020 |
| DOI | 10.1016/j.foodchem.2019.125708 |
| URL | |
| Keywords | Keywords not found |
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