Análisis de alimentos (1 jan 1999 ano – 1 jan 1999 ano)
Descrição:
1 Effects of drying processing on the Maillard reaction in pasta 2 Maillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing 3 Cross-Linking of Proteins by Maillard Processes: Characterization and Detection of Lysine±Arginine Cross-Links Derived from Glyoxal and Methylglyoxal
Adicionado na linha do tempo:
Data:
1 jan 1999 ano
1 jan 1999 ano
~ 0 min