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Análisis de alimentos (1 janv. 1995 – 1 janv. 1995)

Description:

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

Ajouté au bande de temps:

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ByGerardo Rafael S M

29 nov. 2017

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645

Date:

1 janv. 1995

1 janv. 1995

~ 0 min

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