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Reología/ Textura (1 janv. 2018 – 1 janv. 2018)

Description:

Maillard reaction of oat b-glucan and the rheological property of its amino acid/peptide conjugates

Ajouté au bande de temps:

prueba

ByGerardo Rafael S M

29 nov. 2017

0

0

645

Date:

1 janv. 2018

1 janv. 2018

~ 0 min

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