Influence of Hydroxyl Substitution on the Inhibition of Flavonoids in Advanced Glycation End-Products Formation in Glucose-Lysine-arginine Maillard Reaction Models
Food Research International（2025）
Key words
Flavonoids,Advanced glycation end products,Antioxidant activity,Inhibitory effects,Reactive 1,2-di‑carbonyl species,Trapping ability
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