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Q35610341-0B75C8EF-8E8D-4DC7-BE8A-9FFCE6E9D5F4
Q35610341-0B75C8EF-8E8D-4DC7-BE8A-9FFCE6E9D5F4
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http://www.wikidata.org/entity/statement/Q35610341-0B75C8EF-8E8D-4DC7-BE8A-9FFCE6E9D5F4
Accumulation of Maillard reaction products in skin collagen in diabetes and aging.
P2860
Q35610341-0B75C8EF-8E8D-4DC7-BE8A-9FFCE6E9D5F4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35610341-0B75C8EF-8E8D-4DC7-BE8A-9FFCE6E9D5F4
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wasDerivedFrom
d455c83ba21ac971ba1e2d4a3de475a9b46fa3af
P2860
Mechanism of formation of the Maillard protein cross-link pentosidine. Glucose, fructose, and ascorbate as pentosidine precursors.