The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products

The quantification of free Amadori compounds and amino acids allows to
model the bound Maillard reaction products formation in soybean products

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توضیحات دمو: تصویر صفحه اول
حجم دمو:178 کیلوبایت
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