Effect of spice essential oils on Maillard browning model reaction of glucose and glycine: An UV - visible and reverse pha

By: Har Mohindra ChawlaMaterial type: TextTextPublication details: November - December 2007Description: 602 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
44;6 Available JA08939

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