Antioxidative Maillard Reaction Products Generated in Processed Aged Garlic Extract
Author:
Affiliation:
1. Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, 85354 Freising, Germany
Funder
Wakunaga Pharmaceutical Co., Ltd.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b06907
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1. Positive and Negative Regulation of Insulin Signaling by Reactive Oxygen and Nitrogen Species
2. Parkinson's Disease Is Associated with Oxidative Damage to Cytoplasmic DNA and RNA in Substantia Nigra Neurons
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4. Cardiovascular Benefits of Garlic (Allium sativum L)
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