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Sensorial (1 янв 2015 г. – 1 янв 2015 г.)

Описание:

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

Добавлено на ленту времени:

Reacción de Maillard

ByGerardo Rafael S M

29 ноя 2017

0

0

557

Дата:

1 янв 2015 г.

1 янв 2015 г.

~ 0 min

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