+++ScienceDirect (3 шт)

[bromin]

Коллеги, у кого есть возможность, помогите пожалуйста:
1. LWT - Food Science and Technology Volume 40, Issue 8, October 2007, Pages 1434-1444
Free radical scavenging, inhibition of polyphenoloxidase activity and copper chelating properties of model Maillard systems
M.-N. Maillard и др.

Код: Выделить всё

http://dx.doi.org/10.1016/j.lwt.2006.09.007

2. Journal of Pharmaceutical and Biomedical Analysis Volume 41, Issue 5, 28 August 2006, Pages 1543-1551
Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods
José Manuel Silván и др.

Код: Выделить всё

http://dx.doi.org/10.1016/j.jpba.2006.04.004

3. Food Hydrocolloids Volume 19, Issue 5, September 2005, Pages 831-837
Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction
Laura Jiménez-Castaño и др.

Код: Выделить всё

http://dx.doi.org/10.1016/j.foodhyd.2004.10.033

Спасибо!!!

[Demcha]

[bromin]

Demcha, огромное спасибо за помощь!!!