Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours.
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Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours.
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2016 nî lūn-bûn
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2016年の論文
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年學術文章
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2016年學術文章
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name
Assessment of Maillard reactio ...... se inhibition in pulse flours.
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Assessment of Maillard reactio ...... se inhibition in pulse flours.
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type
label
Assessment of Maillard reactio ...... se inhibition in pulse flours.
@en
Assessment of Maillard reactio ...... se inhibition in pulse flours.
@nl
prefLabel
Assessment of Maillard reactio ...... se inhibition in pulse flours.
@en
Assessment of Maillard reactio ...... se inhibition in pulse flours.
@nl
P2093
P2860
P1476
Assessment of Maillard reactio ...... ase inhibition in pulse flours
@en
P2093
Antonia Montilla
Farid Zaidi
Mar Villamiel
Marta Corzo-Martínez
Nadia Moussou
P2860
P2888
P304
P356
10.1007/S13197-016-2298-5
P577
2016-08-20T00:00:00Z