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    Bioactive Components from Ginger, Tea and Apple Prevent Protein Glycation by Trapping Methylglyoxal with Potential in Alleviation of Diabetic Complications

    Bioactive Components from Ginger, Tea and Apple Prevent Protein Glycation by Trapping Methylglyoxal with Potential in Alleviation of Diabetic Complications by Sang, Shengmin

    Published 2016
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