✦ LIBER ✦
Maillard reaction and lipid peroxidation contribute to non-enzymatic browning in krill-based products: A model study on proposed mechanisms
✍ Scribed by Lu, Fung Sieng Henna; Bruheim, Inge; Jacobsen, Charlotte
- Book ID
- 127249584
- Publisher
- John Wiley and Sons
- Year
- 2014
- Tongue
- English
- Weight
- 420 KB
- Volume
- 117
- Category
- Article
- ISSN
- 1438-7697
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