Han, Lipeng <br/><br/>
Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived N(ε)-carboxymethyllysine formation.  [electronic resource] 

 -  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association  Oct 2013 
 - 536-41 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-6351 
<br/><br/><label>Standard No.: </label>10.1016/j.fct.2013.07.081  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chromatography, High Pressure Liquid<br/>Diet<br/>Food Handling<br/>Glyoxal--chemistry<br/>Hydroxyl Radical--chemistry<br/>Linoleic Acid--chemistry<br/>Lipid Metabolism<br/>Lysine--analogs & derivatives<br/>Maillard Reaction<br/>Models, Biological<br/>Oleic Acid--chemistry<br/>Triolein--chemistry