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Aditivos (1 янв 2017 г. – 1 янв 2017 г.)

Описание:

1 Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor 2 Characterization and emulsifying properties of b-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction

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Reacción de Maillard

ByGerardo Rafael S M
29 ноя 2017
0
0
557

Дата:

1 янв 2017 г.
1 янв 2017 г.
~ 0 min
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