Overview

glycated proteins


Show Summary Details

Quick Reference

Glycation is the post‐translational modification of a protein by the covalent attachment of a sugar residue, resulting from the spontaneous amino–carbonyl reaction (the Maillard reaction) between these two moieties. The ...

Subjects: Chemistry.


Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.