Berry anthocyanins prevent α-dicarbonyls and advanced glycation end product formation in phosphate-buffered saline-based model systems, cookie and ground pork
- Yu Wen Hsiao
- , Shih Min Hsia
- , Min Hsiung Pan
- , Chi Tang Ho
- , Wei Lun Hung
研究成果: 雜誌貢獻 › 文章 › 同行評審
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斯高帕斯（Scopus）