The Maillard Reaction in Foods and Medicine || Separation of Coloured Components of Kecap Manis (an Indonesian Soy Sauce) by HPLC and Capillary Electrophoresis
Apriyantono, AntonYear:
2005
Language:
english
DOI:
10.1533/9781845698447.8.400
File:
PDF, 528 KB
english, 2005