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pro vyhledávání: '"Murina Munari"'
Publikováno v:
Journal of the Science of Food and Agriculture. 80:684-690
The effect of Maillard reaction products (MRPs) on the kinetics of lipid oxidation in intermediate-moisture model systems containing pregelatinised starch, glucose, lysine and soybean oil has been studied. The samples, either containing all component
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a24cf13358faaef6ffbb6f4d4c186565
https://doi.org/10.1002/(sici)1097-0010(20000501)80:6<684::aid-jsfa589>3.0.co
https://doi.org/10.1002/(sici)1097-0010(20000501)80:6<684::aid-jsfa589>3.0.co
