大蒜中γ-谷氨酰半胱氨酸衍生物对食品加工中晚期糖基化终产物的抑制作用

刘玲，石飞*，闫凤娇，白冰

Effect of γ-Glutamyl Cysteine Derivatives from Garlic on Advanced Glycation End-Product (AGE) Formation during Food Processing

LIU Ling, SHI Fei*, YAN Fengjiao, BAI Bing

食品科学 . 2015, (5): 50 -55 . DOI: 10.7506/spkx1002-6630-201505010