Aditivos (1 янв 2017 г. – 1 янв 2017 г.)

Описание:

Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate

Добавлено на ленту времени:

29 ноя 2017

0

0

495

prueba

Дата: