✦ LIBER ✦

Anthocyanins in blackcurrant effectively prevent the formation of advanced glycation end products by trapping methylglyoxal

✍ Scribed by Chen, Xiu-Yu; Huang, I-Min; Hwang, Lucy Sun; Ho, Chi-Tang; Li, Shiming; Lo, Chih-Yu

No coin nor oath required. For personal study only.

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