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A study of the reactive properties of a VX model compound, as determined by electrostatic potential calculations

โœ Scribed by Peter Politzer; Keerthi Jayasuriya; Pat Lane


Book ID
119116914
Publisher
Elsevier Science
Year
1987
Tongue
English
Weight
469 KB
Volume
149
Category
Article
ISSN
0166-1280

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## Abstract Nonโ€enzymatic glycation (Maillard reaction) of longโ€lived proteins is a major contributor to the pathology of diabetes, and possibly aging and Alzheimer's disease. Among the amino residues in proteins arginine plays an important role, and its modification by sugar moieties generates the