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

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DOI:10.1016/j.foodchem.2022.133295
作者：Wanbin Zhao , Pengju Cai , Nan Zhang , Tongtong Wu , Aidong Sun , Guoliang Jia
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodchem.2022.133295

Elsevier

Abstract：Plant-based polyphenols are known to exert mitigating effects on the harmful consequences of advanced glycation. In this study, the antioxidant and antiglycation properties of purified black

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