Fructose and methylglyoxal-induced glycation alters structural and functional properties of salivary...
Fructose and methylglyoxal-induced glycation alters structural and functional properties of salivary proteins, albumin and lysozyme
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Publisher
United States: Public Library of Science
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Language
English
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Publisher
United States: Public Library of Science
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Scope and Contents
Contents
Glycation process refers to reactions between reduction sugars and amino acids that can lead to formation of advanced glycation end products (AGEs) which are related to changes in chemical and functional properties of biological structures that accumulate during aging and diseases. The aim of this study was to perform and analyze in vitro glycation...
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Full title
Fructose and methylglyoxal-induced glycation alters structural and functional properties of salivary proteins, albumin and lysozyme
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TN_cdi_plos_journals_2621917429
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_plos_journals_2621917429
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ISSN
1932-6203
E-ISSN
1932-6203
DOI
10.1371/journal.pone.0262369
