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Análisis de alimentos (1 gen 1999 anni – 1 gen 1999 anni)

Descrizione:

Cross-Linking of Proteins by Maillard Processes: Characterization and Detection of Lysine±Arginine Cross-Links Derived from Glyoxal and Methylglyoxal

Aggiunto al nastro di tempo:

Reacción de Maillard

ByGerardo Rafael S M

29 nov 2017

0

0

557

Data:

1 gen 1999 anni

1 gen 1999 anni

~ 0 min

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