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The Maillard Reaction in Foods and Medicine || Determination of Heat Damage in Foods by Analysing N ɛ -Carboxymethyl-Lysine Together with Available Lysine (Homoarginine Method)

The Maillard Reaction in Foods and Medicine || Determination of Heat Damage in Foods by Analysing N ɛ -Carboxymethyl-Lysine Together with Available Lysine (Homoarginine Method)

Ruttkat, Axel

作者Ruttkat, Axel
文件大小497.63KB
发表时间2005
DOI10.1533/9781845698447.8.441a

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