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Análisis de alimentos (jan 1, 1999 – jan 1, 1999)

Description:

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

Added to timeline:

Reacción de Maillard

ByGerardo Rafael S M
29 Nov 2017
0
0
557

Date:

jan 1, 1999
jan 1, 1999
~ 0 min
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