<Li> In glycation , also known as non-enzymatic glycosylation , sugars are covalently bonded to a protein or lipid molecule , without the controlling action of an enzyme , but through a Maillard reaction . </Li>
<Li> In glycation , also known as non-enzymatic glycosylation , sugars are covalently bonded to a protein or lipid molecule , without the controlling action of an enzyme , but through a Maillard reaction . </Li>
where are sugars added to proteins to form glycoprotein
where are sugars added to proteins to form glycoprotein
glycation
glycation