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AIzaSyB4mHJ5NPEv-XzF7P6NDYXjlkCWaeKw5bc
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Aditivos (1 jan 2017 ano – 1 jan 2017 ano)

Descrição:

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

Adicionado na linha do tempo:

Reacción de Maillard

ByGerardo Rafael S M
29 nov 2017
0
0
557

Data:

1 jan 2017 ano
1 jan 2017 ano
~ 0 min
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