Oscurecimiento en las plantas a causa de las reacciones no enzimáticas por el desdoblamiento de azúcares
Non-enzymatic browning in plants is a fascinating phenomenon that significantly impacts the quality and appearance of our plant-based foods. From the deployment of natural pigments to the formation of dark compounds, each stage of non-enzymatic browning reflects an intricate molecular dance in which...
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| Materialtyp: | bachelorThesis |
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2024
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| Länkar: | http://dspace.utb.edu.ec/handle/49000/16066 |
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