Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity.
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- Food Engineering Reviews, 2012, v. 4, n. 4, p. 203, doi. 10.1007/s12393-012-9057-9
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- Article
Works matching IS 18667910 AND DT 2012 AND VI 4 AND IP 4
Results: 3
1
2
On Models of the Temperature Effect on the Rate of Chemical Reactions and Biological Processes in Foods.
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- Food Engineering Reviews, 2012, v. 4, n. 4, p. 191, doi. 10.1007/s12393-012-9056-x
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- Publication type:
- Article
3
Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering.
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- Food Engineering Reviews, 2012, v. 4, n. 4, p. 224, doi. 10.1007/s12393-012-9058-8
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- Publication type:
- Article