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洁净的千凡
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2024-02-25 加入
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Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro
1天前
已完结
Inhibitory Mechanism of Advanced Glycation End-Product Formation by Avenanthramides Derived from Oats through Scavenging the Intermediates
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Mechanistic inhibition of non-enzymatic glycation and aldose reductase activity by naringenin: Binding, enzyme kinetics and molecular docking analysis
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Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying
1天前
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Potential inhibitory effect of Auricularia auricula polysaccharide on advanced glycation end-products (AGEs)
1天前
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1天前
待确认
Thermodynamics of demethylation of polymethoxyflavones: implications for antioxidant and photoprotective activity
7天前
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Determination of oil quality during crispy pork rind frying: Near infrared spectra and color values as predictors
8天前
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Trends in the epidemiology of small-cell lung cancer: a Dutch nationwide population-based study over 1989–2020
12天前
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