Acid-Stable Fluorescent Advanced Glycation End Products: Vesperlysines A, B, and C Are Formed as Crosslinked Products in the Maillard Reaction between Lysine or Proteins with Glucose

Author: Nakamura K.   Nakazawa Y.   Ienaga K.  

Publisher: Elsevier

ISSN: 0006-291X

Source: Biochemical and Biophysical Research Communications, Vol.232, Iss.1, 1997-03, pp. : 227-230

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