[ASAP] Cranberry Juice Polyphenols Inhibited the Formation of Advanced Glycation End Products in Collagens, Inhibited Advanced Glycation End Product-Induced Collagen Crosslinking, and Cleaved the Formed Crosslinks

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.2c06502

Source: Journal of Agricultural and Food Chemistry - December 1, 2022 Category: Food Science Authors: Haotian Chang, Elizabeth Johnson, Christina Khoo, Weixin Wang, and Liwei Gu Source Type: research