Evolution of the maillard reaction in glutamine or arginine-dextrinomaltose model systems

  1. Pastoriza, S.
  2. Rufián-Henares, J.Á.
  3. García-Villanova, B.
  4. Guerra-Hernández, E.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2016

Volumen: 5

Número: 4

Pages: 1-9

Type: Article

DOI: 10.3390/FOODS5040086 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus