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AIzaSyB4mHJ5NPEv-XzF7P6NDYXjlkCWaeKw5bc
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Aditivos (1 gen 2017 anni – 1 gen 2017 anni)

Descrizione:

1 Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor 2 Characterization and emulsifying properties of b-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction

Aggiunto al nastro di tempo:

Reacción de Maillard

ByGerardo Rafael S M
29 nov 2017
0
0
560

Data:

1 gen 2017 anni
1 gen 2017 anni
~ 0 min
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