Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleThe Effect of Free and Protein‐Bound Maillard Reaction Products N‐ε‐Carboxymethyllysine, N‐ε‐Fructosyllysine, and Pyrraline on Nrf2 and NFκB in HCT 116 Cells.AuthorsRaupbach, Jana; Müller, Stephan K.; Schnell, Vanessa; Friedrich, Suse; Hellwig, Anne; Grune, Tilman; Henle, ThomasPublicationMolecular Nutrition & Food Research, 2023, Vol 67, Issue 18, p1ISSN1613-4125Publication typeArticleDOI10.1002/mnfr.202300137