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Análisis de alimentos (1 янв 1995 г. – 1 янв 1995 г.)

Описание:

Cross-Linking of Proteins by Maillard Processes: Characterization and Detection of Lysine±Arginine Cross-Links Derived from Glyoxal and Methylglyoxal

Добавлено на ленту времени:

prueba

ByGerardo Rafael S M
29 ноя 2017

Дата:

1 янв 1995 г.
1 янв 1995 г.
~ 0 min
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