Análisis de alimentos (jan 1, 1998 – jan 1, 1998)
Description:
1 Carbohydrate polymers in food preservation: an integrated view of the Maillard reaction with special reference to discoveries of preserved foods in Sphagnum-dominated peat bogs 2 Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis
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Reacción de Maillard
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