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3. 
The effect of enzyme use on the formation of carbonyls and structural properties of cakes için kapak resmi
The effect of enzyme use on the formation of carbonyls and structural properties of cakes
The effect of enzyme use on the formation of carbonyls and structural properties of cakes
by 
Er, Ayşe Ege, author.
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conditions produce carbonyl-containing compounds as precursors of toxic maillard reaction products. In this
4. 
Characterization and modification of antioxidant proteins from plat materials için kapak resmi
Characterization and modification of antioxidant proteins from plat materials
Characterization and modification of antioxidant proteins from plat materials
by 
Arcan, İskender.
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Maillard reaction products. Hot extraction at 85 oC for 30 min at pH 2.5 extracts the antioxidant proteins
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