Article citationsMore>>

Vallejo-Cordoba, B. and González-Córdova, A.F. (2007) CE: A useful analytical tool for the characterization of Maillard reaction products in foods. Electrophoresis, 28, 4063-4071. doi:10.1002/elps.200700314

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved.