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Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

Etiquetas: Alimentos, Dieta saludable, Glicación, Lipoxidación, Reacción de Maillard

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Further structural characterization of the Echinococcus granulosus laminated layer carbohydrates : The blood-antigen P1-motif gives rise to branches at different points of the O-glycan chains