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Análisis de alimentos (1 ene 1995 año – 1 ene 1995 año)

Descripción:

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

Añadido al timeline:

prueba

ByGerardo Rafael S M
29 nov 2017

fecha:

1 ene 1995 año
1 ene 1995 año
~ 0 min
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