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Phenolics from Garcinia mangostana Inhibit Advanced Glycation Endproducts Formation: Effect on Amadori Products, Cross-Linked Structures and Protein Thiols

机译：来自Garcinia mangostana的酚类物质抑制晚期糖基化终产物的形成：对amadori产物，交联结构和蛋白质硫醇的影响

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Hossam M. Abdallah; Hany El-Bassossy; Gamal A. Mohamed; Ali M. El-Halawany; Khalid Z. Alshali; Zainy M. Banjar;
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1. Phenolics from Garcinia mangostana Inhibit Advanced Glycation Endproducts Formation: Effect on Amadori Products, Cross-Linked Structures and Protein Thiols [J] . Abdallah Hossam M., El-Bassossy Hany, Mohamed Gamal A., Molecules . 2016,第2期

机译：来自藤黄的酚类物质抑制高级糖基化终产物形成：对Amadori产物，交联结构和蛋白质硫醇的影响
2. Phenolics from Garcinia mangostana Inhibit Advanced Glycation Endproducts Formation: Effect on Amadori Products, Cross-Linked Structures and Protein Thiols [J] . Hossam M. Abdallah, Hany El-Bassossy, Gamal A. Mohamed, Molecules . 2016,第2期

机译：藤黄中的酚类物质抑制高级糖基化终产物的形成：对Amadori产品，交联结构和蛋白质硫醇的影响
3. Phenolics from Garcinia mangostana Inhibit Advanced Glycation Endproducts Formation: Effect on Amadori Products, Cross-Linked Structures and Protein Thiols [J] . Hossam Abdallah, Hany El-Bassossy, Gamal Mohamed, Molecules . 2016,第2期

机译：藤黄中的酚类物质抑制高级糖基化终产物的形成：对Amadori产品，交联结构和蛋白质硫醇的影响
4. LC-MS Analysis of Markers for Advanced Glycation Endproducts-Protein/Peptide Adducts [C] . Waqar Ahmad, Bo Li, Zahida Parveen, 2007 IEEE/ICME INTERNATIONAL CONFERENCE ON COMPLEX MEDICAL ENGINEERING . 2007

机译：先进糖基化终产物-蛋白质/肽加合物标记的LC-MS分析
5. Study on the nonenzymatic glycation of nucleosides/nucleotides and proteins with sugars: An in vitro investigation of advanced glycation endproducts (AGEs) formation. [D] . Li, Yuyuan. 2008

机译：用糖对核苷/核苷酸和蛋白质进行非酶糖基化的研究：高级糖基化终产物（AGEs）形成的体外研究。
6. Phenolics from Garcinia mangostana Inhibit Advanced Glycation Endproducts Formation: Effect on Amadori Products Cross-Linked Structures and Protein Thiols [O] . Hossam M. Abdallah, Hany El-Bassossy, Gamal A. Mohamed, 2016

机译：来自藤黄的酚类物质可抑制高级糖基化终产物的形成：对Amadori产品交联结构和蛋白质硫醇的影响

Phenolics from Garcinia mangostana Inhibit Advanced Glycation Endproducts Formation: Effect on Amadori Products, Cross-Linked Structures and Protein Thiols

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