✦ LIBER ✦
Radical-Assisted Melanoidin Formation during Thermal Processing of Foods as well as under Physiological Conditions
✍ Scribed by Hofmann, Thomas; Bors, Wolf; Stettmaier, Kurt
- Book ID
- 121877512
- Publisher
- American Chemical Society
- Year
- 1999
- Tongue
- English
- Weight
- 68 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0021-8561
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