Chitosan–yeast Interaction in Cooked Food: Influence of the Maillard Reaction
M.S. Rodríguez, M.E. Centurión, E. AgullóVolume:
67
Year:
2002
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.2002.tb08779.x
File:
PDF, 420 KB
english, 2002