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Análisis de alimentos (1 Jan 1999 Jahr – 1 Jan 1999 Jahr)

Beschreibung:

Cross-Linking of Proteins by Maillard Processes: Characterization and Detection of Lysine±Arginine Cross-Links Derived from Glyoxal and Methylglyoxal

Zugefügt zum Band der Zeit:

Reacción de Maillard

ByGerardo Rafael S M

29 Nov 2017

0

0

559

Datum:

1 Jan 1999 Jahr

1 Jan 1999 Jahr

~ 0 min

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