Procesos (1 janv. 2011 – 1 janv. 2011)
Description:
Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linkingAjouté au bande de temps:
Date:
1 janv. 2011
1 janv. 2011
~ 0 min