The maillard or browning reaction in diabetes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Ophthalmology
Link
http://www.nature.com/articles/eye199355.pdf
Reference98 articles.
1. Maillard LC . Action des acides aminés sur les sucres: formation des melaniodines par voie méthodique. C R Acad Sci 1912;154:66–8.
2. Cohen MR Diabetes and protein glycosylation. Berlin: Springer-Verlag, 1986.
3. Higgins PJ, Bunn HF . Kinetic analysis of the nonenzymatic glycosylation of haemoglobin. J Biol Chem 1981;256:5204–8.
4. Baynes JW, Thorpe SR, Murtiashaw MH . Nonenzymatic glycosylation of lysine residues in albumin. Methods Enzymol 1984;106:88–98.
5. Bunn HF, Haney DN, Kamin S, Gabbay KH, Gallop PM . The biosynthesis of human haemoglobin Alc. J Clin Invest 1976;57:1652–9.
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