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Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their

Hengye Chen1, Muhammad Safiullah Virk1, Fusheng Chen1,2

  • 1a College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province , PR China ;

International Journal of Food Sciences and Nutrition
|April 23, 2016
PubMed

Keywords:
Advanced glycation end products (AGEs)food simulation systemhydroxyl radicalphenolic acidsreducing power

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