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Interactions between phospholipids, saccharides and oxidized lipids in non-enzymic browning reactions

✍ Scribed by Huong Thi Thu Nguyen; Lucie Parkányiová; Mitsuyoshi Miyahara; Tsunemi Uematsu; Hidetoshi Sakurai; Jan Pokorný

Book ID
117550727
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
40 KB
Volume
1245
Category
Article
ISSN
0531-5131

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