Đang hiển thị 1 - 10 kết quả của 10 cho tìm kiếm '', thời gian truy vấn: 0.02s Tinh chỉnh kết quả
  1. 1

    The Maillard reaction reconsidered cooking and eating for health Bằng Losso, Jack N.

    Được phát hành 2016
    Sách

    The Maillard reaction reconsidered cooking and eating for health
  2. 2

    Controlling Maillard pathways to generate flavors

    Được phát hành 2010
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Controlling Maillard pathways to generate flavors
  3. 3

    Process and reaction flavors recent developments

    Được phát hành 2005
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Process and reaction flavors recent developments
  4. 4

    The Maillard reaction in foods and medicine/(proceedings of the 6th International Symposium on the Maillard Reaction, held...at the Royal College of Physicians, London, UK,27-30 Ju...

    Được phát hành 1998
    Sách

    The Maillard reaction in foods and medicine/(proceedings of the 6th International Symposium on the Maillard Reaction, held...at the Royal College of Physicians, London, UK,27-30 July, 1997
  5. 5

    The Maillard reaction consequences for the chemical and life sciences. Bằng Ikan, Raphael

    Được phát hành 1996
    Sách

    The Maillard reaction consequences for the chemical and life sciences.
  6. 6

    Enzymatic browning and its prevention. Bằng Lee, Chang Y., 1935--

    Được phát hành 1995
    Sách

    Enzymatic browning and its prevention.
  7. 7

    Thermally generated flavors Maillard, microwave, and extrusion processes

    Được phát hành 1993
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Thermally generated flavors Maillard, microwave, and extrusion processes
  8. 8

    The Maillard reaction in aging, diabetes, and nutrition proceedings of an NIH Conference on the Maillard Reaction in Aging, Diabetes, and Nutrition, held in Bethesda, Maryland, Sep...

    Được phát hành 1989
    Sách

    The Maillard reaction in aging, diabetes, and nutrition proceedings of an NIH Conference on the Maillard Reaction in Aging, Diabetes, and Nutrition, held in Bethesda, Maryland, September 22-23, 1988
  9. 9

    The maillard reaction in foods and nutrition

    Được phát hành 1983
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    The maillard reaction in foods and nutrition
  10. 10

    Effect of quercetin and luteolin on Maillard browning in glucose-glycine model systems Bằng Tangsoc, Gene Patrice N.

    Luận văn

    Effect of quercetin and luteolin on Maillard browning in glucose-glycine model systems

Công cụ tìm kiếm: