Arama Sonuçları Maillard reactionSirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dMaillard$002breaction$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?dt=list2025-07-02T12:19:54ZAnti-microbial properties and biochemical characterization of maillard reaction products from legume protein hydrolysates and D-glucoseent://SD_ILS/0/SD_ILS:23785752025-07-02T12:19:54Z2025-07-02T12:19:54Zby Gündoğan, Bengihan, author.<br/><a href="https://hdl.handle.net/11147/15110">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Investigation of structural and biological activities of D-glucose-L-glycine, D-glucose-L-arginine, and bread melanoidinsent://SD_ILS/0/SD_ILS:22624852025-07-02T12:19:54Z2025-07-02T12:19:54Zby Elci, Ferhat, author.<br/><a href="https://hdl.handle.net/11147/12618">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>The effect of enzyme use on the formation of carbonyls and structural properties of cakesent://SD_ILS/0/SD_ILS:22378232025-07-02T12:19:54Z2025-07-02T12:19:54Zby Er, Ayşe Ege, author.<br/><a href="https://hdl.handle.net/11147/12000">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Characterization and modification of antioxidant proteins from plat materialsent://SD_ILS/0/SD_ILS:166062025-07-02T12:19:54Z2025-07-02T12:19:54Zby Arcan, İskender.<br/><a href="http://hdl.handle.net/11147/3234">Access to Electronic Version.</a><br/>Format: El Yazması<br/>