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Results: 2

Authors: Cioroi, M Leonte, M Munari, M Mastracola, D Lerici, CR
Citation: M. Cioroi et al., Chemical-physical changes in sugar-amino acid model systems due to Maillard reaction. Note 1 - The evolution of the pH and the colour of the glucose-lysine model system heat treated, REV RO CHIM, 45(2), 2000, pp. 153-157

Authors: Mastrocola, D Munari, M Cioroi, M Lerici, CR
Citation: D. Mastrocola et al., Interaction between Maillard reaction products and lipid oxidation in starch-based model systems, J SCI FOOD, 80(6), 2000, pp. 684-690
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