FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (17): 204-224.doi: 10.7506/spkx1002-6630-20220903-029
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WU Xuan, LI Na, XU Huaide, LI Mei
Online:
2023-09-15
Published:
2023-09-29
CLC Number:
WU Xuan, LI Na, XU Huaide, LI Mei. Research Progress in the Formation and Inhibition Mechanism of Advanced Glycation End Products[J]. FOOD SCIENCE, 2023, 44(17): 204-224.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220903-029
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