Análisis de alimentos (1 ene 1998 año – 1 ene 1998 año)

Descripción:

1 Carbohydrate polymers in food preservation: an integrated view of the Maillard reaction with special reference to discoveries of preserved foods in Sphagnum-dominated peat bogs 2 Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis

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