Increasing evidence has identified α-dicarbonyl compounds, the reactive intermediates generated during Maillard reaction, as the potential factors to cause protein glycation and the development of ...

Guang Che, Ting-Ting Qian, Hua-Tian Shi, Ai-Quan Jia, Qian-Feng Zhang. Monomeric and Oligomeric Metal Selenide Complexes from Structural Transformation of the Tetraselenotungstate Anion. Journal of ...