Volume 13, Issue 60 (0)                   FSCT 0, 13(60): 105-113 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Molaii Far M H, Lari M A, Nia Kosari M, Boostani S. تأثیر تیمار مایکروویو بر میزان گلیکوزیله شدن کانژوگه های حاصل از واکنش مایلارد لیزوزیم-مالتودکسترین. FSCT 0; 13 (60) :105-113
URL: http://fsct.modares.ac.ir/article-7-11438-en.html
Abstract:   (3231 Views)
This article has no abstract.
Full-Text [PDF 179 kb]   (1537 Downloads)    
Subject: Food quality control
Received: 2015/05/8 | Accepted: 2015/10/10 | Published: 2017/02/19

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.