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Results: 3

Authors: Ajandouz, EH Tchiakpe, LS Dalle Ore, F Benajiba, A Puigserver, A
Citation: Eh. Ajandouz et al., Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems, J FOOD SCI, 66(7), 2001, pp. 926-931

Authors: Ajandouz, EH Puigserver, A
Citation: Eh. Ajandouz et A. Puigserver, Nonenzymatic browning reaction of essential amino acids: Effect of pH on caramelization and Maillard reaction kinetics, J AGR FOOD, 47(5), 1999, pp. 1786-1793

Authors: Ore, FD Ajandouz, EH Giardina, T Puigserver, A
Citation: Fd. Ore et al., The membrane-bound basic carboxypeptidase from hog intestinal mucosa, BBA-BIOMEMB, 1421(2), 1999, pp. 234-248
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