Inhibitory effects of polyphenols from black chokeberry on advanced glycation end-products (AGEs) formation

作者：Wanbin Zhao, Pengju Cai, Nan Zhang, Tongtong Wu, Aidong Sun, Guoliang Jia · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.133295 · 被引用次数：70 · 研究领域：Advanced Glycation End Products research、Phytochemicals and Antioxidant Activities、Biochemical and biochemical processes