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Análisis de alimentos (1 янв 1998 г. – 1 янв 1998 г.)

Описание:

Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis

Добавлено на ленту времени:

Reacción de Maillard

ByGerardo Rafael S M

29 ноя 2017

0

0

559

Дата:

1 янв 1998 г.

1 янв 1998 г.

~ 0 min

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