Análisis de alimentos (jan 1, 2015 – jan 1, 2015)
Description:
The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, Ne -carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methodsAdded to timeline:
Date:
jan 1, 2015
jan 1, 2015
~ 0 min