Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin (2017)
- Authors:
- Autor USP: SKIBSTED, LEIF HORSFELT - ESALQ
- Unidade: ESALQ
- DOI: 10.1007/s10068-017-0053-y
- Subjects: AÇÚCAR REDUTOR; ELISA; LEITE EM PÓ; POLIFENÓIS; PROTEÍNAS DO LEITE
- Keywords: Ácido clorogênico; Produtos finais de glicação avançada
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Science and Biotechnology
- ISSN: 1226-7708
- Volume/Número/Paginação/Ano: v. 26, n. 2, p. 389-391, 2017
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
LIU, Ling e HEDEGAARD, Rikke V e SKIBSTED, Leif Horsfelt. Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin. Food Science and Biotechnology, v. 26, n. 2, p. 389-391, 2017Tradução . . Disponível em: https://doi.org/10.1007/s10068-017-0053-y. Acesso em: 29 jan. 2026. -
APA
Liu, L., Hedegaard, R. V., & Skibsted, L. H. (2017). Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin. Food Science and Biotechnology, 26( 2), 389-391. doi:10.1007/s10068-017-0053-y -
NLM
Liu L, Hedegaard RV, Skibsted LH. Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin [Internet]. Food Science and Biotechnology. 2017 ; 26( 2): 389-391.[citado 2026 jan. 29 ] Available from: https://doi.org/10.1007/s10068-017-0053-y -
Vancouver
Liu L, Hedegaard RV, Skibsted LH. Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin [Internet]. Food Science and Biotechnology. 2017 ; 26( 2): 389-391.[citado 2026 jan. 29 ] Available from: https://doi.org/10.1007/s10068-017-0053-y - Potentials to differentiate milk composition by different feeding strategies
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Informações sobre o DOI: 10.1007/s10068-017-0053-y (Fonte: oaDOI API)
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