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Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end-products (AGEs)

Faezeh Arasteh1, Mohsen Barzegar1, Hassan Ahmadi Gavlighi1

  • 1Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University Tehran Iran.

Food Science & Nutrition
|June 16, 2023
PubMed

Keywords:
advanced glycation end‐productsamino acidsantiglycationbioactive peptideshydrolysate

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