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About this Biochemistry, Genetics and Molecular Biology article
Inhibition by Xylose-Lysine Maillard Reaction Products of the Formation of MeIQx in a Heated Creatinine, Glycine, and Glucose Model System by Yen, Gow-Chin; Chau, Chi-Fai is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Yen, Gow-Chin; Chau, Chi-Fai
- Publisher
- Japan Science and Technology Information Aggregator, Electronic; Informa UK (Taylor & Francis); Taylor & Francis; Informa UK Limited; Japan Society for Bioscience, Biotechnology, and Agrochemistry; Oxford University Press (OUP) (ISSN 0916-8451)
- Published
- 1993
- Language
- EN
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)