| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542233 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Ferulic acid (FA) selectively inhibits formation of advanced glycation end products. ⺠This is a new finding. ⺠A controlled formation of early MRPs was achieved by use of FA. ⺠FA is proposed for producing specific novel glycoproteins for food application.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jose M. Silván, Shima H. Assar, Chou Srey, M. Dolores del Castillo, Jennifer M. Ames,