Transepithelial flux of early and advanced glycation compounds across Caco-2 cell monolayers and the...
<jats:p>Maillard products arise from condensation reactions between amino acids or proteins with reducing sugars during food processing. As ubiquitous components of human food, these early or advanced glycation products may be subject to intestinal absorption. The present study was performed t...
|Journal Title:||British Journal of Nutrition|
|Authors and Corporations:||, , , ,|
|In:||British Journal of Nutrition, 95, 2006, 6, p. 1221-1228|
|Type of Resource:||E-Article|
Cambridge University Press (CUP)