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The Maillard Reaction in Food Products Carbon Dioxide Production

✍ Scribed by S. J. COLE

Book ID
108797516
Publisher
Institute of Food Technologists
Year
1967
Tongue
English
Weight
682 KB
Volume
32
Category
Article
ISSN
0022-1147

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## Abstract Advanced glycation end products (AGE) are associated with a wide range of degenerative diseases. The present investigation aimed at analysing the influence of AGE containing nutritional extracts on cardiac fibroblasts (CFs) as the major cell type responsible for cardiac fibrosis. Mice C