Arama Sonu&ccedil;ları Maillard reaction SirsiDynix Enterprise https://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=list 2025-01-19T20:52:25Z Anti-microbial properties and biochemical characterization of maillard reaction products from legume protein hydrolysates and D-glucose ent://SD_ILS/0/SD_ILS:2378575 2025-01-19T20:52:25Z 2025-01-19T20:52:25Z by&#160;G&uuml;ndoğan, Bengihan, author.<br/><a href="">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Investigation of structural and biological activities of D-glucose-L-glycine, D-glucose-L-arginine, and bread melanoidins ent://SD_ILS/0/SD_ILS:2262485 2025-01-19T20:52:25Z 2025-01-19T20:52:25Z by&#160;Elci, Ferhat, author.<br/><a href="https://hdl.handle.net/11147/12618">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> The effect of enzyme use on the formation of carbonyls and structural properties of cakes ent://SD_ILS/0/SD_ILS:2237823 2025-01-19T20:52:25Z 2025-01-19T20:52:25Z by&#160;Er, Ayşe Ege, author.<br/><a href="https://hdl.handle.net/11147/12000">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Characterization and modification of antioxidant proteins from plat materials ent://SD_ILS/0/SD_ILS:16606 2025-01-19T20:52:25Z 2025-01-19T20:52:25Z by&#160;Arcan, İskender.<br/><a href="http://hdl.handle.net/11147/3234">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/>