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Article: Treatment of proteins with dietary polyphenols lowers the formation of AGEs and AGE-induced toxicit

TitleTreatment of proteins with dietary polyphenols lowers the formation of AGEs and AGE-induced toxicit
Authors
Zhang, XHu, SChen, FWang, M
Issue Date2014
PublisherRoyal Society of Chemistry. The Journal's web site is located at http://pubs.rsc.org/en/journals/journalissues/fo
Citation
Food & Function, 2014, v. 5 n. 10, p. 2656-2661 How to Cite?
DOI: http://dx.doi.org/10.1039/c4fo00244j
Persistent Identifierhttp://hdl.handle.net/10722/215542
ISSN
2042-6496
2023 Impact Factor: 5.1
2023 SCImago Journal Rankings: 1.073
ISI Accession Number ID
WOS:000343023300031

 

DC FieldValueLanguage
dc.contributor.authorZhang, X-
dc.contributor.authorHu, S-
dc.contributor.authorChen, F-
dc.contributor.authorWang, M-
dc.date.accessioned2015-08-21T13:29:35Z-
dc.date.available2015-08-21T13:29:35Z-
dc.date.issued2014-
dc.identifier.citationFood & Function, 2014, v. 5 n. 10, p. 2656-2661-
dc.identifier.issn2042-6496-
dc.identifier.urihttp://hdl.handle.net/10722/215542-
dc.languageeng-
dc.publisherRoyal Society of Chemistry. The Journal's web site is located at http://pubs.rsc.org/en/journals/journalissues/fo-
dc.relation.ispartofFood & Function-
dc.titleTreatment of proteins with dietary polyphenols lowers the formation of AGEs and AGE-induced toxicit-
dc.typeArticle-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.authorityWang, M=rp00800-
dc.identifier.doi10.1039/c4fo00244j-
dc.identifier.pmid25208810-
dc.identifier.scopuseid_2-s2.0-84907812350-
dc.identifier.hkuros247022-
dc.identifier.volume5-
dc.identifier.issue10-
dc.identifier.spage2656-
dc.identifier.epage2661-
dc.identifier.isiWOS:000343023300031-
dc.publisher.placeUnited Kingdom-
dc.identifier.issnl2042-6496-

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