Antiglycation effects of theaflavins in black tea
碩士 === 國立嘉義大學 === 食品科學系研究所 === 106 === Glycation is a nonenzymatic reaction starting with the reaction of protein and reducing sugar. Schiff base is generated from an amino group in protein and carbonyl group in sugar. The Schiff base then undergoes amadori rearrangement to form amadori products. Th...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/s6nypm |