## Abstract Thermal processing of food results in the formation of various novel compounds, among others advanced glycation endproducts (AGEs). AGEs result from nonenzymatic glycation reactions between reducing sugars and free amino groups of proteins, peptides, or amino acids. Due to their potenti
Advanced glycation endproducts (AGEs) as uremic toxins
β Scribed by Schwenger, V. ;Zeier, M. ;Henle, T. ;Ritz, E.
- Publisher
- John Wiley and Sons
- Year
- 2001
- Tongue
- English
- Weight
- 96 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0027-769X
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