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About this Agricultural and Biological Sciences article
Browning Reactions Between Oxidised Vegetable Oils and Amino Acids by Hutapea E, B.; Parkányiová, L.; Parkányiová, J.; Miyahara, M.; Sakurai, H.; PokornÃ1⁄2, J. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Hutapea E, B.; Parkányiová, L.; Parkányiová, J.; Miyahara, M.; Sakurai, H.; PokornÃ1⁄2, J.
- Publisher
- Czech Academy of Agricultural Sciences; Prague: Czech Academy of Agricultural Sciences, 2001- (ISSN 1212-1800)
- Published
- 2011
- Field
- Agricultural and Biological Sciences (Life Sciences)