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Investigation of the role of glycine/sugar ratio, sodium and hydrochloride salts of glycine, glucose or fructose on the profile of the Maillard reaction products

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:x059cb50v
Date January 2014
CreatorsWang, Xi
ContributorsVaroujan Yaylayan (Internal/Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 127249

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