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

Описание:

Cross-linking of Proteins by Maillard ProcessesÐModel Reactions ofD-Glucose or Methylglyoxal with Butylamine and Guanidine Derivatives

Добавлено на ленту времени:

prueba

ByGerardo Rafael S M
29 ноя 2017
0
0
670

Дата:

1 янв 1995 г.
1 янв 1995 г.
~ 0 min
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