とうかはんのう
糖化反応
1. glycationChemistry
2. GlycationGlycation (sometimes called non-enzymatic glycosylation) is the result of typically covalent bonding of a protein or lipid molecule with a sugar molecule, such as fructose or glucose, without the controlling action of an enzyme. All blood sugars are reducing molecules. Glycation may occur either inside the body (endogenous glycation) or outside the body (exogenous glycation).
Read “Glycation” on English Wikipedia
Read “糖化反応” on Japanese Wikipedia
Read “Glycation” on DBpedia
Read “Glycation” on English Wikipedia
Read “糖化反応” on Japanese Wikipedia
Read “Glycation” on DBpedia
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