Análisis de alimentos (1 janv. 1999 – 1 janv. 1999)
Description:
1 Effects of drying processing on the Maillard reaction in pasta 2 Maillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing 3 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:
Reacción de Maillard
Línea del tiempo
Date:
