Nutritional implications of the maillard reaction
1978
Extract: The Maillard reaction between amino acids and sugars generates substances that are wasted when they are infused intravenously, and which may cause deleterious effects either when taken by mouth or parenterally. The presence of peptides makes solutions for parenteral alimentation more vulnerable to inefficiency by way of the browning reaction.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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