M&CB RPG Qualifying Seminar

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Herbal Ingredients Reduce the Formation of Advanced Glycation End Products (AGEs) in Soup and Inhibit AGEs-Induced Inflammation

by Miss Hu Tingyan

| Supervisor: Dr M F Wang

| Detail

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ORGANISER

School of Biological Sciences, The University of Hong Kong

CONTACT

Tel: 2299 0800
biosch@hku.hk