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Reología/ Textura (jan 1, 2018 – jan 1, 2018)

Description:

Maillard reaction of oat b-glucan and the rheological property of its amino acid/peptide conjugates

Added to timeline:

prueba

ByGerardo Rafael S M

29 Nov 2017

0

0

678

Date:

jan 1, 2018

jan 1, 2018

~ 0 min

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