Metabolic transit of Nε-carboxymethyl-lysine after consumption of AGEs from bread crust
Abstract
Our aim was to investigate
- This article is part of the themed collection: The Maillard reaction in food and nutrition
* Corresponding authors
a
Instituto en Formación de Nutrición Animal, Estación Experimental del Zaidín, CSIC, Camino del Jueves s/n, 18100, Armilla, Granada, Spain
E-mail:
cdelgado@eez.csic.es
Fax: +34 958 572753
Tel: +34 958 572757
b Institut Polytechnique LaSalle Beauvais, Beauvais, France
c Case Western Research University, Cleveland, Ohio, USA
Our aim was to investigate
I. Roncero-Ramos, C. Delgado-Andrade, F. J. Tessier, C. Niquet-Léridon, C. Strauch, V. M. Monnier and M. P. Navarro, Food Funct., 2013, 4, 1032 DOI: 10.1039/C3FO30351A
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