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Cinética/Mecanismos (1 gen 2003 anni – 1 gen 2003 anni)
Descrizione:
Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants
Aggiunto al nastro di tempo:
29 nov 2017
0
0
494
prueba
Data:
1 gen 2003 anni
1 gen 2003 anni
~ 0 min