Análisis de alimentos (1 Jan 1999 Jahr – 1 Jan 1999 Jahr)
Beschreibung:
1 Effects of drying processing on the Maillard reaction in pasta 2 Maillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing 3 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
Línea del tiempo
Datum: