✦ LIBER ✦
Effect of pH and Temperature on Comparative Antioxidant Activity of Nonenzymatically Browned Proteins Produced by Reaction with Oxidized Lipids and Carbohydrates
✍ Scribed by Alaiz, Manuel; Hidalgo, Francisco J.; Zamora, Rosario
- Book ID
- 118260258
- Publisher
- American Chemical Society
- Year
- 1999
- Tongue
- English
- Weight
- 57 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0021-8561
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