European bilberry extract reduces high-temperature baked food-induced accumulation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in vivo
Fuente: Food Research International
Publication date: December 2024Source: Food Research International, Volume 197, Part 1Author(s): Xiaoxing Mo, Lihui Shen, Xinyu Wang, Yunhong Sun, Ruijie Cheng, Wenwen Chen, Juan Chen, Ruikun He, Liegang Liu