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Aditivos (jan 1, 2017 – jan 1, 2017)

Description:

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

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Reacción de Maillard

ByGerardo Rafael S M
29 Nov 2017
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Date:

jan 1, 2017
jan 1, 2017
~ 0 min
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