Works matching IS 18667910 AND DT 2012 AND VI 4 AND IP 4
Results: 3
Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity.
- Published in:
- Food Engineering Reviews, 2012, v. 4, n. 4, p. 203, doi. 10.1007/s12393-012-9057-9
- By:
- Publication type:
- Article
On Models of the Temperature Effect on the Rate of Chemical Reactions and Biological Processes in Foods.
- Published in:
- Food Engineering Reviews, 2012, v. 4, n. 4, p. 191, doi. 10.1007/s12393-012-9056-x
- By:
- Publication type:
- Article
Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering.
- Published in:
- Food Engineering Reviews, 2012, v. 4, n. 4, p. 224, doi. 10.1007/s12393-012-9058-8
- By:
- Publication type:
- Article