Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake
Author:
Affiliation:
1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), E-28040 Madrid, Spain
2. Food Quality & Design Group, Wageningen University & Research, NL-6708 WG, Wageningen, Netherlands;
Abstract
Publisher
Annual Reviews
Subject
Food Science
Link
https://www.annualreviews.org/doi/pdf/10.1146/annurev-food-030117-012441
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