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AIzaSyB4mHJ5NPEv-XzF7P6NDYXjlkCWaeKw5bc
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Aditivos (1 ene 2017 año – 1 ene 2017 año)

Descripción:

1 Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor 2 Characterization and emulsifying properties of b-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction

Añadido al timeline:

Reacción de Maillard

ByGerardo Rafael S M
29 nov 2017
0
0
557

fecha:

1 ene 2017 año
1 ene 2017 año
~ 0 min
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