✦ LIBER ✦
Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts
✍ Scribed by Estévez, Mario; Utrera, Mariana; Rodríguez-Carpena, Javier-Germán; Morcuende, David
- Book ID
- 115450554
- Publisher
- American Chemical Society
- Year
- 2012
- Tongue
- English
- Weight
- 312 KB
- Volume
- 60
- Category
- Article
- ISSN
- 0021-8561
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