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Análisis de alimentos (1 janv. 2018 – 1 janv. 2018)

Description:

2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic

Ajouté au bande de temps:

Reacción de Maillard

ByGerardo Rafael S M

29 nov. 2017

0

0

557

Date:

1 janv. 2018

1 janv. 2018

~ 0 min

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