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Sensorial (1 janv. 2015 – 1 janv. 2015)

Description:

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

Ajouté au bande de temps:

Reacción de Maillard

ByGerardo Rafael S M

29 nov. 2017

0

0

560

Date:

1 janv. 2015

1 janv. 2015

~ 0 min

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