FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (1): 22-29.doi: 10.7506/spkx1002-6630-20201203-041
• Basic Research • Previous Articles
LIU Weiyan, ZHENG Xiaoyan, YANG Yang, ZHENG Lili, AI Binling, ZHONG Shuang, XIAO Dao, SHENG Zhanwu, ZHANG Weimin
Published:
2022-01-29
CLC Number:
LIU Weiyan, ZHENG Xiaoyan, YANG Yang, ZHENG Lili, AI Binling, ZHONG Shuang, XIAO Dao, SHENG Zhanwu, ZHANG Weimin. Inhibitory Mechanism of Tryptophan on the Formation of Advanced Glycation End Products in Vitro[J]. FOOD SCIENCE, 2022, 43(1): 22-29.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20201203-041
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||