Attenuation of protein glycation by phenolic compounds of Salvia subg. Perovskia: Insights from experimental and computational studies

Attenuation of protein glycation by phenolic compounds of Salvia subg. Perovskia: Insights from experimental and computational studies
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doi
10.1016/j.indcrop.2023.117859
Date : 1402-11
Article type
Journal
https://people.iut.ac.ir/en/rahimmalek/content/1599988