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Maillard Reaction

dc.contributor.authorPastoriza de la Cueva, Silvia 
dc.contributor.authorQuesada Granados, José Javier 
dc.contributor.authorRufián Henares, José Ángel 
dc.date.accessioned2024-12-16T08:42:55Z
dc.date.available2024-12-16T08:42:55Z
dc.date.issued2018
dc.identifier.citationReference Module in Food Science, pag 771-789es_ES
dc.identifier.urihttps://hdl.handle.net/10481/98032
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectLactose es_ES
dc.subjectOligosaccharideses_ES
dc.subjectMaillard Reactiones_ES
dc.titleMaillard Reactiones_ES
dc.typebook partes_ES
dc.rights.accessRightsembargoed accesses_ES
dc.identifier.doihttps://doi.org/10.1016/B978-0-08-100596-5.22552-3
dc.type.hasVersionAOes_ES


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