Isolation and Identification of the 3-Hydroxy-5-hydroxymethyl-pyridinium Compound as a Novel Advanced Glycation End Product on Glyceraldehyde-related Maillard Reaction-Reference-Cited by-同舟云学术

Isolation and Identification of the 3-Hydroxy-5-hydroxymethyl-pyridinium Compound as a Novel Advanced Glycation End Product on Glyceraldehyde-related Maillard Reaction

Published:2003-01 Issue:4 Volume:67 Page:930-932
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

USUI Teruyuki,HAYASE Fumitaka

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.67.930

Reference1 articles.

1. 3) Hayase, F., Scavenging of active oxygen by melanoidins. In “The Maillard Reaction”, ed. Ikan, R., Wiley, J., and Sons, Ltd., England, pp. 89-104 (1996).

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