Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7601976 | Food Chemistry | 2013 | 10 Pages |
Abstract
⺠LSOPC inhibition rate is significantly higher than that of AG and can protect the structure of BSA effectively in the glycation process. ⺠The decreased amounts of MGO in LSOPC and catechin are higher than AG. ⺠The catechin-methylglyoxal adducts and LSOPC-methylglyoxal adducts were identified by LC-MS2.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Qian Wu, Hengye Chen, Zhejuan Lv, Shuyi Li, Bei Hu, Yafei Guan, Bijun Xie, Zhida Sun,