In vitro evaluation of the anti-diabetic potential of soymilk yogurt and identification of inhibitory compounds on the formation of advanced glycation end-products-Reference-Cited by-同舟云学术

In vitro evaluation of the anti-diabetic potential of soymilk yogurt and identification of inhibitory compounds on the formation of advanced glycation end-products

Published:2022-12 Issue: Volume:50 Page:102051
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Nakashima Yuki,Yamamoto Naoki,Tsukioka Ryosuke,Sugawa Hikari,Ohshima Rina,Aoki Kaede,Hibi Tomoyuki,Onuki Kotone,Fukuchi Yudai,Yasuda Shin,Nagai Ryoji,Kinoshita Hideki^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference50 articles.

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5. The characterisation of structural and antioxidant properties of isoflavone metal chelates;Dowling;Journal of Inorganic Biochemistry,2010

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