Article ID Journal Published Year Pages File Type
6403190 LWT - Food Science and Technology 2014 8 Pages PDF
Abstract
The potent inhibition of buckwheat enhanced breads, formulated with dark wheat flour and flour from roasted buckwheat groats, against AGEs formation suggest their possible beneficial roles in the prevention of glycation-associated diseases.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)
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