The Japanese Biochemical Society

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[2S04a-03] Analysis of in vivo Maillard reaction using Caenorhabditis elegans and evaluation of anti-glycation effect of foods

Ou Setoyama (Kanagawa Institute of Industrial Science and Technology)

キーテクノロジー:モデル生物・線虫

C.elegans、糖化、食品成分、老化

setoyama@kistec.jp

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