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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:

prueba

ByGerardo Rafael S M

29 nov 2017

0

0

645

Data:

1 gen 2003 anni

1 gen 2003 anni

~ 0 min

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