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Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts

Food ChemistryPhytoalexinBiosynthesisEngineeringBiochemistryMedicineNutraceutical IngredientGlycobiologyBiotechnologyAdvanced Glycation EndproductsPhytochemicalMung Bean ExtractInhibitory EffectPharmacology