Glycation of a lysine-containing tetrapeptide by d-glucose and d-fructose—influence of different reaction conditions on the formation of Amadori/Heyns products-Reference-Cited by-同舟云学术

Glycation of a lysine-containing tetrapeptide by d-glucose and d-fructose—influence of different reaction conditions on the formation of Amadori/Heyns products

Published:2008-09 Issue:14 Volume:343 Page:2475-2480
ISSN:0008-6215
Container-title:Carbohydrate Research
language:en
Short-container-title:Carbohydrate Research

Author:

Jakas Andreja,Katić Anja,Bionda Nina,Horvat Štefica

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference22 articles.

1. New Aspects of the Maillard Reaction in Foods and in the Human Body

2. Über die Gewinnung von 2‐Amino‐Aldosen Durch Umlagerung von Ketosylaminen

3. New Aspects of an AGEing Chemistry — Recent Developments Concerning the Maillard Reaction

4. Advanced glycation endproducts: what is their relevance to diabetic complications?

5. Advanced glycation end products, diabetes and ageing

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