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Análisis de alimentos (1 janv. 1998 – 1 janv. 1998)

Description:

1 Carbohydrate polymers in food preservation: an integrated view of the Maillard reaction with special reference to discoveries of preserved foods in Sphagnum-dominated peat bogs 2 Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis

Ajouté au bande de temps:

Reacción de Maillard

ByGerardo Rafael S M
29 nov. 2017
0
0
559

Date:

1 janv. 1998
1 janv. 1998
~ 0 min
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