Cueto, M., Farroni, A., & Buera, M. Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes.
Cita Chicago Style (17a ed.)Cueto, M.A, A.E Farroni, y M.P Buera. Pronase Hydrolysis as a Pretreatment for Quantifying Maillard Intermediates During Toasting of Cornflakes.
Cita MLA (8a ed.)Cueto, M.A, et al. Pronase Hydrolysis as a Pretreatment for Quantifying Maillard Intermediates During Toasting of Cornflakes.
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