Effect of Reactive Oxygen Species on the Formation of Nε-(carboxymethyl)lysine, an Endproduct of Maillard Reaction of Proteins (단백질의 Maillard 반응의 최종산물인 CML 형성에 미치는 ROS의 영향)
-
- Journal of the Korean Society of Food Science and Nutrition
- /
- v.33 no.1
- /
- pp.123-131
- /
- 2004