Dietary advanced glycation end products
✍
Thomas Henle
📂
Article
📅
2007
🏛
John Wiley and Sons
🌐
English
⚖ 599 KB
## Abstract Physiological consequences resulting from protein‐bound Maillard compounds in foods must be discussed carefully. This was the idea behind the debate, which is put for discussion by the papers by Sebekova and Somoza, who argued for the motion that dietary advanced glycation end products