ACCorDing to thE pAssAgE, whiCh oF thE Following is ChArACtEristiC oF EnzymAtiC glyCosylAtion oF protEins
A．AgE’s ArE FormED AFtEr A pErioD oF months or yEArs.
B．protEins AFFECtED By thE proCEss ArE mADE unstABlE.
C．gluCosE AttAChmEnt impAirs AnD stiFFEns tissuEs.
D．gluCosE is AttAChED to protEins For spECiFiC purposEs.