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pro vyhledávání: '"Paulo Henrique Fonseca Silva"'
Autor:
Júlia d'Almeida Francisquini, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 1, Pp 48-57 (2017)
Maillard reaction is an important subject of study in food science and technology and different areas of knowledge are involved such as chemistry, food engineering, nutrition and food technology. The objective of this paper is to present the basic co
Externí odkaz:
https://doaj.org/article/8316d763cfeb4ebcbec193a2e6e6206b
