Work

The Antiglycative Effect and Potential Mechanism of LbGp in BSA‐Fru Models and Biscuit

Year: 2026

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.71097

Authors: Pin Gong, Yingying Ke, Jie Wang, Hui Long, Wenjuan Yang, Jing Wang, Nan Li

Institution: Shaanxi University of Science and Technology

Language: English

Topic: Advanced Glycation End Products research

Subfield: Clinical Biochemistry

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

OpenAlex ID: W7160842494

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Cites: 46

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