...
机译:Lipid Peroxidation Has Major Impact on Malondialdehyde-Derived but Only Minor Influence on Glyoxal and Methylglyoxal-Derived Protein Modifications in Carbohydrate-Rich Foods
Institute of Chemistry,Food Chemistry,Martin-Luther-University Halle-Wittenberg,06120 Halle,Saale,Germany;
Institute of Chemistry,Food Chemistry,Martin-Luther-University Halle-Wittenberg 06120 Halle,Saale,Germany;
lipid peroxidation; malondialdehyde; advanced glycation end products; amidine; glyoxal; methylglyoxal; Maillard reaction;