https://www.selleckchem.com/pr....oducts/Imatinib-Mesy
Baked milk and baked yogurt are two newly developed dairy products in the market. Throughout the processing, a long-time-high-temperature baking procedure was involved to enhance the formation of a brownish color and desirable flavors; meanwhile, advanced glycation end-products (AGEs) were extensively produced through Maillard reaction (MR). Resveratrol was first developed as a potential inhibitor of AGEs formation. The resveratrol at 1 μmol/L was achieved the highest inhibitory rate against the formation of dicarbonyl compoun
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