Naturally occurring inhibitors against the formation of advanced glycation end-products
Abstract
Advanced glycation end-products (AGEs) are the final products of the non-enzymatic reaction between reducing
* Corresponding authors
a
School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, P. R. China
E-mail:
mfwang@hkusua.hku.hk
Fax: +22990340
Tel: +22990338
b Institute for Food & Bioresource Engineering, College of Engineering, Peking University, Beijing, P. R. China
Advanced glycation end-products (AGEs) are the final products of the non-enzymatic reaction between reducing
X. Peng, J. Ma, F. Chen and M. Wang, Food Funct., 2011, 2, 289 DOI: 10.1039/C1FO10034C
To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.
If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.
If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.
Read more about how to correctly acknowledge RSC content.
Fetching data from CrossRef.
This may take some time to load.
Loading related content