Discovery of Glycation Products: Unraveling the Unknown Glycation Space Using a Mass Spectral Library from In Vitro Model Systems
Author:
Affiliation:
1. Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Neuherberg 85764, Germany
2. Chair of Analytical Food Chemistry, Technical University of Munich, Freising 85354, Germany
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.analchem.3c05540
Reference58 articles.
1. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction
2. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
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5. Clinical/Translational Aspects of Advanced Glycation End-Products
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