Abdallah, H.M.; El-Bassossy, H.; Mohamed, G.A.; El-Halawany, A.M.; Alshali, K.Z.; Banjar, Z.M.
Phenolics from Garcinia mangostana Inhibit Advanced Glycation Endproducts Formation: Effect on Amadori Products, Cross-Linked Structures and Protein Thiols. Molecules 2016, 21, 251.
https://doi.org/10.3390/molecules21020251
AMA Style
Abdallah HM, El-Bassossy H, Mohamed GA, El-Halawany AM, Alshali KZ, Banjar ZM.
Phenolics from Garcinia mangostana Inhibit Advanced Glycation Endproducts Formation: Effect on Amadori Products, Cross-Linked Structures and Protein Thiols. Molecules. 2016; 21(2):251.
https://doi.org/10.3390/molecules21020251
Chicago/Turabian Style
Abdallah, Hossam M., Hany El-Bassossy, Gamal A. Mohamed, Ali M. El-Halawany, Khalid Z. Alshali, and Zainy M. Banjar.
2016. "Phenolics from Garcinia mangostana Inhibit Advanced Glycation Endproducts Formation: Effect on Amadori Products, Cross-Linked Structures and Protein Thiols" Molecules 21, no. 2: 251.
https://doi.org/10.3390/molecules21020251
APA Style
Abdallah, H. M., El-Bassossy, H., Mohamed, G. A., El-Halawany, A. M., Alshali, K. Z., & Banjar, Z. M.
(2016). Phenolics from Garcinia mangostana Inhibit Advanced Glycation Endproducts Formation: Effect on Amadori Products, Cross-Linked Structures and Protein Thiols. Molecules, 21(2), 251.
https://doi.org/10.3390/molecules21020251