title: Spectrophotometric determination of browning products of glycation of protein amino groups based on their reactivity with nitro blue tetrazolium salts.
authors.forename: G M
authors.initials: GM
authors.lastname: Ghiggeri
authors.forename: G
authors.initials: G
authors.lastname: Candiano
authors.forename: F
authors.initials: F
authors.lastname: Ginevri
authors.forename: R
authors.initials: R
authors.lastname: Oleggini
authors.forename: M T
authors.initials: MT
authors.lastname: Piccardo
authors.forename: R
authors.initials: R
authors.lastname: Bertelli
authors.forename: F
authors.initials: F
authors.lastname: Perfumo
authors.forename: R
authors.initials: R
authors.lastname: Gusmano
mesh_terms: D000418:Albumins / Q000032:analysis; D000588:Amines / Q000032:analysis; D055598:Chemical Phenomena; D002621:Chemistry; D006031:Glycosylation; D008239:Lysine / Q000032:analysis; D009580:Nitroblue Tetrazolium; D011506:Proteins / Q000032:analysis*; D013055:Spectrophotometry, Infrared; D013778:Tetrazolium Salts
chemical_list: D000418:Albumins; D000588:Amines; D011506:Proteins; D013778:Tetrazolium Salts; D009580:Nitroblue Tetrazolium; D008239:Lysine