Cranberry Juice Polyphenols Inhibited the Formation of Advanced Glycation End Products in Collagens, Inhibited Advanced Glycation End Product-Induced Collagen Crosslinking, and Cleaved the Formed Crosslinks.
- DOI
- 10.1021/acs.jafc.2c06502
- Published
- 2022-12-01
- Container
- J Agric Food Chem
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1021/acs.jafc.2c06502,
title = {Cranberry Juice Polyphenols Inhibited the Formation of Advanced Glycation End Products in Collagens, Inhibited Advanced Glycation End Product-Induced Collagen Crosslinking, and Cleaved the Formed Crosslinks.},
author = {Chang H and Johnson E and Khoo C and Wang W and Gu L.},
year = {2022},
journal = {J Agric Food Chem},
doi = {10.1021/acs.jafc.2c06502},
url = {https://doi.org/10.1021/acs.jafc.2c06502}
}RIS
TY - JOUR TI - Cranberry Juice Polyphenols Inhibited the Formation of Advanced Glycation End Products in Collagens, Inhibited Advanced Glycation End Product-Induced Collagen Crosslinking, and Cleaved the Formed Crosslinks. AU - Chang H AU - Johnson E AU - Khoo C AU - Wang W AU - Gu L. PY - 2022 JO - J Agric Food Chem DO - 10.1021/acs.jafc.2c06502 UR - https://doi.org/10.1021/acs.jafc.2c06502 ER -
APA
H, C., E, J., C, K., W, W., & L., G. (2022). Cranberry Juice Polyphenols Inhibited the Formation of Advanced Glycation End Products in Collagens, Inhibited Advanced Glycation End Product-Induced Collagen Crosslinking, and Cleaved the Formed Crosslinks.. J Agric Food Chem. https://doi.org/10.1021/acs.jafc.2c06502
Source records
- europe-pmc · retrieved 2026-09-27T11:24:24.265Z