Análisis de alimentos (1 янв 1999 г. – 1 янв 1999 г.)
Описание:
1 Effects of drying processing on the Maillard reaction in pasta 2 Maillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing 3 Cross-Linking of Proteins by Maillard Processes: Characterization and Detection of Lysine±Arginine Cross-Links Derived from Glyoxal and MethylglyoxalДобавлено на ленту времени:
Дата:
1 янв 1999 г.
1 янв 1999 г.
~ 0 min