bibliographicCitation |
AKAGAWA M, SASAKI D, KUROTA Y, SUYAMA K. Formation of α‐Aminoadipic and γ‐Glutamic Semialdehydes in Proteins by the Maillard Reaction. Annals of the New York Academy of Sciences. 2005 Jun;1043(1):129–34. doi: 10.1196/annals.1333.016. |