Work

Glucose‐lysine Maillard reaction products fortified with caffeic acid potentiate anti‐oxidant and anti‐inflammatory properties in macrophages

Year: 2016

Type: article

Source: The FASEB Journal

DOI: 10.1096/fasebj.30.1_supplement.1174.15

Authors: Eun Jung Kwak, Soonkyu Chung

Institutions: Yeungnam University, University of Nebraska–Lincoln

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2520160015

FWCI:

Cites:

Cited by: 1

Related to: 10