Análisis de alimentos (1 янв 2015 г. – 1 янв 2015 г.)
Описание:
The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, Ne -carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methodsДобавлено на ленту времени:
Дата:
1 янв 2015 г.
1 янв 2015 г.
~ 0 min