Advanced glycation end products, Cholesterol, Tendon biomechanics,
Journal of Applied Physiology
Department of Rehabilitation Medicine

Eriksen, C, Svensson, R.B, Scheijen, J, Hag, A.M.F, Schalkwijk, C.G, Praet, S.F.E, … Couppé, C. (2014). Systemic stiffening of mouse tail tendon is related to dietary advanced glycation end products but not high-fat diet or cholesterol. Journal of Applied Physiology, 117(8), 840–847. doi:10.1152/japplphysiol.00584.2014