Mechanism of Protein Modification by Glyoxal and Glycolaldehyde, Reactive Intermediates of the Maillard Reaction
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry
Reference34 articles.
1. New Aspects of the Maillard Reaction in Foods and in the Human Body
2. Pentosidine: A molecular marker for the cumulative damage to proteins in diabetes, aging, and uremia
3. Oxidation of glycated proteins: age-dependent accumulation of N.epsilon.-(carboxymethyl)lysine in lens proteins
4. Immunohistochemical detection of advanced glycosylation end products in diabetic tissues using monoclonal antibody to pyrraline.
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