(Q34892405)

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Mechanism of formation of the Maillard protein cross-link pentosidine. Glucose, fructose, and ascorbate as pentosidine precursors.

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1904866

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1904866%20AND%20SRC:MED&resulttype=core&format=json

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20 September 2019

title

Mechanism of formation of the Maillard protein cross-link pentosidine. Glucose, fructose, and ascorbate as pentosidine precursors (English)

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stated in

Europe PubMed Central

PubMed ID

1904866

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1904866%20AND%20SRC:MED&resulttype=core&format=json

retrieved

20 September 2019

author name string

S K Grandhee

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1

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Europe PubMed Central

PubMed ID

1904866

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1904866%20AND%20SRC:MED&resulttype=core&format=json

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20 September 2019

V M Monnier

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2

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Europe PubMed Central

PubMed ID

1904866

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1904866%20AND%20SRC:MED&resulttype=core&format=json

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20 September 2019

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English

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1 June 1991

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PubMed ID

1904866

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1904866%20AND%20SRC:MED&resulttype=core&format=json

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20 September 2019

published in

Journal of Biological Chemistry

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PubMed ID

1904866

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1904866%20AND%20SRC:MED&resulttype=core&format=json

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20 September 2019

volume

266

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Europe PubMed Central

PubMed ID

1904866

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1904866%20AND%20SRC:MED&resulttype=core&format=json

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20 September 2019

issue

18

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Europe PubMed Central

PubMed ID

1904866

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1904866%20AND%20SRC:MED&resulttype=core&format=json

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20 September 2019

page(s)

11649-11653

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PubMed ID

1904866

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1904866%20AND%20SRC:MED&resulttype=core&format=json

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20 September 2019

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PubMed ID

1904866

1 reference

stated in

Europe PubMed Central

PubMed ID

1904866

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1904866%20AND%20SRC:MED&resulttype=core&format=json

(Q34892405)

Mechanism of formation of the Maillard protein cross-link pentosidine. Glucose, fructose, and ascorbate as pentosidine precursors.

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